INGREDIENTS
•Boneless fish fillets
•Salt and pepper
•Juice of 1 large lemon
•2 tablespoons of oil
•1 pound onions, cut in half lengthwise and then sliced thinly.
•2 large garlic cloves or minced
•1 can of chopped tomatoes with juice or grated tomatoes
•1 teaspoon sugar
•1 teaspoon sweet paprika
•1 teaspoon cinnamon
•1 tablespoon tomato paste dissolved in 1/4 cup water
•½ cup of cranberry juice
•Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup)
DIRECTIONS
•Pat the fish dry and season to with salt and pepper. Oil baking dish large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
• Preheat the oven to 200 degrees.
• Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a pinch of salt and the garlic and cook, stirring, until the garlic is cooked.
•Stir in the tomatoes, sugar, paprika, cinnamon, tomato paste, cranberry juice, half the parsley and more salt and pepper to taste and bring to a simmer.
•Simmer uncovered, stirring often, until the sauce has cooked. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
•Place in the oven and bake until the fish pulls apart easily with a fork, about 20 minutes. Serve hot or warm, with rice or potatoes.
SeasonedSoul 