Fish in Spicy Tomato Sauce

November 8, 2019

This recipe is adapted from one that insisted you should bake it in the oven (and the ingredients were a bit different, too).

Knowing how quickly fish cooks and being always impatient, I thought I’d just adapt it a bit and do it on the stove top. It works fine and makes a quick and tasty meal for four. Scale it up if you have lots of people!


1Cut the fish fillets into serving sized pieces (or leave them whole if you have small ones)

2Heat the oil in a frying pan and add the onions, garlic, celery and red pepper, then sauté for a few minutes until the onion and pepper soften.

3Add the paprika and stir briefly to mix well.

4Add the tomatoes and sherry and bring to the boil, stirring.

5Reduce the heat and simmer, uncovered, for a few minutes until the mix has thickened a little.

6Add the fish, stir well to ensure the fish is coated in the sauce, reduce the heat and cover the pan.

7Simmer for 10 to 20 minutes, gently turning the fish a couple of times during cooking, and check that the fish is cooked through.

8Adjust the seasonings to taste and serve hot.

9Very tasty served with mashed potatoes with a little parsley stirred in, and steamed green beans.


500g skinless, boneless fish fillets

3 Tbsp cooking oil

1 x 400g tin of Italian-style or pesto-style tomatoes

1 onion, diced

2 cloves garlic, peeled and finely chopped

1 red pepper, deseeded and cut into fine strips

1 stalk celery, sliced

1 Tbsp brown sugar

½ tsp smoked paprika

¼ cup cooking sherry (and cheap sherry-style supermarket variety will do)

Salt and pepper to taste

2019-11-08T13:49:43+00:00 0 Comments

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