Recipe by Sara
"A typical sephardic recipe served cold at Passover."
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fresh parsley, minced
salt and pepper
1 (28 ounce) can
fresh lemon juice
6 (3 ounce) fillets
While making this, I reduced both the puree and the tomatoes by 1/2 and was glad I did. Fish was good, flavorful and very tender (but not too tomato-y). My husband enjoyed it, and he's usually hard to please. If I made it again, I would keep the same changes, and also add a bit of cayenne pepper.
This was ok I did not use the permento's did not have them, it came out a little watery but had a good flavor just needed to be thicker, thanks for the recipe
very good, perfect for the summer. I could have stood just a bit more flavor but I am not sure how exactly. A wonderful health addition to anyone's summer menu.
* Percent Daily Values are based on a 2,000 calorie diet.
Fish in a Red Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 91
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