Fish in chraime sauce
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Tender white fish paired with punchy, smoky sauce. Fresh tomatoes make the sauce taste so good, even out-of-season tomatoes will cook to a jammy richness.
Ingredients
Garlic
4 clove(s), finely chopped
Tomato paste
2 tbs
Tomato(es)
750 g, chopped
Roasted capsicum, not in oil
½ cup(s), chopped, (75g)
Skinless white fish, raw
720 g, (buy 4 x 180g fillets)
Olive oil
1 tbs
Moroccan seasoning
2 tsp
Smoked paprika
½ tsp
Harissa paste
1 tbs, (approximately)
Instructions
1
Heat oil in a large frying pan over medium-low heat. Cook garlic, stirring occasionally, for 2-3 minutes, until light golden. Add Moroccan seasoning and paprika and cook, stirring, for 1 minute or until fragrant.
2
Add tomato paste and cook, stirring, for a further 1-2 minutes, until slightly darkened in colour. Stir in tomatoes, capsicum, harissa and ½ teaspoon salt. Cover and cook, stirring occasionally, for about 15 minutes or until tomatoes break down and become saucy. Uncover and increase heat to medium-high. Gently boil for about 5 minutes or until sauce is slightly thickened.
3
Season fish with salt and pepper, then place into the sauce. Cover and simmer for 5-6 minutes or until fish flakes easily when tested with a fork. Serve.
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