Weeknight Fish In Tomato Sauce
2 white fish fillets (choose one)
1 1 / 2 cups tomato sauce or a sauce to ‘angry, including the juiciest bits / water, warm or at room temperature (this is very important)
1 tablespoon of water or broth if the sauce is too thick (optional)
Pat your fish dry and season with salt & pepper on both sides.
Heat olive oil on medium high and sautee fish for two minutes on each side
Add warm tomato sauce and move fish around to deglaze the pan, add water or broth if your tomato sauce is too thick.
Cook only 2-3 minutes until fish is cooked through. Don’t over cook. This is why you will want to start with warm sauce, as it isn’t in the pan long enough to come up from chilled temperature (speaking from experience, and cold fish, here). Serve immediately!