Fish in a Red Sauce


A typical sephardic recipe served cold at Passover.

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
45 mins
6 servings


  • ¼ cup olive oil

  • ¼ cup fresh parsley, minced

  • 8 ounces pimento, chopped

  • salt and pepper

  • 1 (28 ounce) can tomato puree

  • 3 tomatoes, chopped

  • 2 carrot, sliced

  • 2 strips celery, sliced

  • 2 cloves garlic, minced

  • water

  • 3 tablespoons fresh lemon juice

  • 6 (3 ounce) fillets cod

  • 1 teaspoon white sugar


  1. In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.

  2. Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.

  3. When the fish is cooked, remove from heat. Let cool and serve cold

Nutrition Facts (per serving)

236 Calories
10g Fat
20g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 236
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 37mg 12%
Sodium 595mg 26%
Total Carbohydrate 20g 7%
Dietary Fiber 5g 17%
Total Sugars 11g
Protein 19g
Vitamin C 63mg 314%
Calcium 60mg 5%
Iron 4mg 21%
Potassium 1237mg 26%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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