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One of the easiest and yummy recipies for white fish...
In a deep wide skillet put:
1-1/2 lbs ripe roma tomatoes (I use imported canned)
1/4 cup EVOO
3 large garlic cloves, sliced thin
Handful minced parsley
Chopped red chili to taste
Big pinch sea salt
4 cups water
Bring to a simmer, hold at light simmer for 45 min covered, uncover and reduced by 1/2
Add fillets (skin side up if they have skin), cook 2 min and carefully flip, season with a little salt and cook 2 min more.
Serve over grilled sourdough or other good bread.
It's almost foolproof, and very good.
-spence
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