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Fish Sauce With Lemon, Parsley, And Tomato

Fish Sauce With Lemon, Parsley, and Tomato recipe image
This vibrant sauce captures the essence of a sunny Mediterranean kitchen, blending the acidity of fresh lemon with the sweetness of ripe tomatoes and the herbal brightness of parsley and thyme. Designed to complement delicate white fish like turbot, halibut, or whiting, it creates a light yet flavorful coating that enhances rather than overwhelms the seafood. The combination of olive oil, aromatic shallots, and fresh herbs results in a glossy, aromatic finish that feels both elegant and comforting. It is an ideal choice for a quick weeknight dinner or a light summer meal. Serve it spooned over the cooked fish or tossed with hot pasta for a complete, satisfying dish that highlights fresh, seasonal ingredients.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 186.0
Description
This vibrant sauce captures the essence of a sunny Mediterranean kitchen, blending the acidity of fresh lemon with the sweetness of ripe tomatoes and the herbal brightness of parsley and thyme. Designed to complement delicate white fish like turbot, halibut, or whiting, it creates a light yet flavorful coating that enhances rather than overwhelms the seafood. The combination of olive oil, aromatic shallots, and fresh herbs results in a glossy, aromatic finish that feels both elegant and comforting. It is an ideal choice for a quick weeknight dinner or a light summer meal. Serve it spooned over the cooked fish or tossed with hot pasta for a complete, satisfying dish that highlights fresh, seasonal ingredients.
Ingredients
  • 1/4 cup Olive oil
  • 1 medium Shallot, finely chopped
  • 1 lb Turbot, cut in chunks (or halibut or whiting fillets)
  • 1/2 cup Fish stock
  • 1 cup Tomatoes, chopped
  • 1 teaspoon Lemon rind, grated
  • 2 tablespoon Lemon juice
  • 1/4 teaspoon Fresh thyme, chopped
  • 1/4 cup Fresh parsley, minced
  • 1 teaspoon Fresh basil, minced
Directions
  1. 1
    Heat the olive oil in a large saucepan or skillet over medium heat.
  2. 2
    Add the finely chopped shallots and sauté, stirring constantly, until they are soft and wilted, about 2-3 minutes.
  3. 3
    Pour in the fish stock and simmer for 1 minute to deglaze the pan.
  4. 4
    Stir in the chopped tomatoes, fresh thyme, and fresh basil.
  5. 5
    Gently add the fish chunks to the pan.
  6. 6
    Cook over medium heat for 7 to 8 minutes, gently turning the fish occasionally, or until the fish is opaque and cooked through.
  7. 7
    Remove the pan from the heat.
  8. 8
    Stir in the grated lemon rind, lemon juice, and minced parsley.
  9. 9
    Serve immediately over hot pasta or alongside the fish.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 186.0kcal
% Daily Value *
Total Fat 16.3g26%
Saturated Fat 2.4g12%
Cholesterol 15.0mg5%
Sodium 19.7mg1%
Total Carbohydrate 2.5g1%
Dietary Fiber 0.8g4%
Sugars 1.6g
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon, fish, sauce, tomato, parsley, italian, mediterranean, white fish, turbot, halibut, thyme, shallot, olive oil, fresh herbs, pasta sauce, seafood, light meal, weeknight dinner
Read it online: https://www.chefs-mate.com/recipe/fish-sauce-with-lemon-parsley-and-tomato/