Fish Sauce With Lemon, Parsley, & Tomato

This vibrant sauce combines the richness of olive oil with the sharp brightness of lemon and fresh herbs. It features tender chunks of white fish poached gently in a savory broth of fish stock, shallots, and tomatoes. The result is a light yet deeply flavorful dish that highlights the natural sweetness of the seafood. Perfect for tossing with hot pasta or serving over rice, it offers a quick weeknight dinner solution that feels special. The fresh thyme and basil add an earthy aroma, while the parsley provides a fresh finish. It is a reliable recipe that works well for everyday cooking, requiring simple ingredients you likely already have on hand.

Cooking Method: Sautéing

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 186.0

Description

This vibrant sauce combines the richness of olive oil with the sharp brightness of lemon and fresh herbs. It features tender chunks of white fish poached gently in a savory broth of fish stock, shallots, and tomatoes. The result is a light yet deeply flavorful dish that highlights the natural sweetness of the seafood. Perfect for tossing with hot pasta or serving over rice, it offers a quick weeknight dinner solution that feels special. The fresh thyme and basil add an earthy aroma, while the parsley provides a fresh finish. It is a reliable recipe that works well for everyday cooking, requiring simple ingredients you likely already have on hand.

Ingredients

1/4 cup Olive oil
1/4 cup Shallot; finely chopped
1/2 cup Fish stock
1 cup Tomatoes; chopped
1/2 teaspoon Fresh thyme; chopped
1 teaspoon Fresh basil; minced
1 lb Turbot; cut in chunks (or halibut or whiting fillets)
1 teaspoon Lemon rind; grated
2 tablespoons Lemon juice
1/4 cup Fresh parsley; minced

Directions

1
Heat the olive oil in a large skillet or saucepan over medium heat.
2
Add the chopped shallots and sautÃÂ©, stirring constantly, until they are soft and translucent, about 2-3 minutes.
3
Pour in the fish stock and bring to a gentle simmer; cook for 1 minute to deglaze the pan.
4
Stir in the chopped tomatoes, fresh thyme, and minced basil.
5
Gently add the fish chunks to the sauce, ensuring they are submerged in the liquid.
6
Cook over medium-low heat for 7 to 8 minutes, or until the fish is opaque and flakes easily with a fork.
7
Remove from heat and stir in the grated lemon rind, lemon juice, and minced parsley.
8
Serve immediately, tossing with hot pasta if desired.

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.

Note

Storage: This dish is best served immediately. If storing leftovers, keep in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.

Substitutions: You can substitute fresh thyme with 1/4 teaspoon dried thyme and fresh basil with 1/2 teaspoon dried basil. For the fish, any firm white fish such as cod, haddock, or sea bass works well.

Variations: Add a pinch of red pepper flakes for a bit of heat, or include a splash of white wine along with the fish stock for extra depth.

Serving Suggestion: This sauce is excellent served over linguine, angel hair pasta, or simply with crusty bread to soak up the sauce.

Keywords: fish sauce, lemon parsley, italian fish, white fish, tomato sauce, seafood dinner, easy pasta, fresh herbs, quick meal, mediterranean, light dinner, fish stock, shallots, thyme, basil, turbot, halibut, whiting, poached fish, weeknight dinner

Read it online: https://www.chefs-mate.com/recipe/fish-sauce-with-lemon-parsley-tomato/