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Ingredients
For the sauce
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 large onion, finely chopped
- 4 large garlic, chopped
- Salt and pepper
- 2 tablespoons sun-dried tomato paste
- 1 teaspoon sugar
- 1 small cinnamon stick
- 1 bay leaf
- 1 teaspoon (1/3 palmful) dried oregano or marjoram
- 1 1/2 teaspoons (half a palmful) paprika or pimentón, smoked sweet paprika
- 1 cup white wine
- 1 28-ounce can diced or chunky crushed tomatoes
- 2 pounds halibut, cod or black cod or boneless, skinless chicken breasts
- 1 lemon
- EVOO – Extra Virgin Olive Oil, for drizzling
- Salt and pepper
- 1/2 cup flat-leaf parsley
Yield
Serves: 4 servings
Preparation
Preheat oven to 400°F.
For the sauce, heat EVOO in a deep skillet or saucepot over medium heat. Add onions and garlic, and season with salt and pepper. Cook to soften, 10 minutes. Add tomato paste, sugar, cinnamon stick, bay leaf and spices. Stir, add wine and reduce by half. Add tomatoes and simmer 15 minutes. Discard bay and cinnamon.
Arrange fish or chicken in a shallow baking pan or casserole and dress with lemon juice, EVOO, salt and pepper. Cover fish or chicken with sauce and parsley, and bake 15-18 minutes for fish until opaque or 25-30 minutes for chicken.