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Fish in a Red Sauce

Fish in a Red Sauce

Ingredients

1/4 cup olive oil 1/4 cup fresh parsley, minced 8 ounces pimento, chopped salt and pepper 1 (28 ounce) can tomato puree 3 tomatoes, chopped 2 carrot, sliced 2 strips celery, sliced 2 cloves garlic, minced water 3 tablespoons fresh lemon juice 6 (3 ounce) fillets cod 1 teaspoon white sugar	Advertisements

Preparation
  In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
When the fish is cooked, remove from heat. Let cool and serve cold.

Fish in Foil
Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry. Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. (Upload by user)

Fish In A Vegetable Patch
In a small sauce pan, combine the tomato sauce, celery, green pepper, onion, carrots, lemon juice, Worcestershire sauce and salt. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Spoon vegetable mixture into a shallow 1 1/2 quart baking dish. Place fish filets over vegetabl (Upload by user)