Here's a good way to prepare lean fish so it is moist and flavorful after cooking, aFnd it works with thawed frozen fish, too. Because it is simmered in a covered pan along with sliced onions and chopped tomatoes, there's zero risk of the fish drying out. And you can prepare the potatoes while the fish is cooking so they are both ready at the same time, perfect for a weeknight dinner.
- olive oil (to taste)
- 2 onion (medium or 1 large)
- 2 canned tomatoes (or ripe, diced)
- 2 packages haddock medallions (frozen)
- ground black pepper
- 1 tablespoon tomato paste
- 2 potatoes (bay leaves, to taste, peeled and cut into thick slices)
- 1 head garlic cloves
- Heat olive oil in a large frying pan.
- Add thinly sliced onion and saute briefly. Add tomatoes. When mixture begins to bubble, add hake medallions and season with salt, tomato paste, a pinch of pepper, and bay leaves broken into 2 or 3 parts. Cover and cook on low heat for 15-20 minutes.
- Cook potatoes in plenty of boiling, salted water until knife-tender, but not falling apart. Peel garlic bulb and crush each clove with a wooden spoon. Drain potatoes. In a frying pan, add a generous amount of olive oil and fry garlic. When the olive oil is hot, add potatoes and cook on each side until golden brown. Serve hot.