If you aren't a big fish fan, but know you should eat it for the health benefits...here's your dish! The sauce is so good, it masks any fishiness!
And the sauce is made of vegetables making this a very healthy supper!
Start by making the sauce
In a skillet, I melted a heaping spoonful of ghee, then added sliced 2 bellpeppers, onion and 4 tomatoes. Season with salt, lemon pepper, garlic powder, red pepper, and sweet basil.
Squeeze juice of 1 lemon and go around the pot twice with basalmic vinegar. Stir everything really well and cover and cook on medium.
Occasionally stir and as the tomatoes cook down, press them with the back of your spoon smushing them.
Vegetables will create a sauce but your onions and peppers will still be in tact, soft but in tact.
Add chopped fresh Italian parsley.
At this point your sauce is ready.
Prepare your fish by simply rinsing and placing in a baking dish.
I am using two snapper filets that I had the butcher debone and deskin.
You can use any white flaky fish. I started making this dish in college a lot (Kristan, look familiar?) and used tilapia. Now, I know how disgusting that fish is and no longer buy it or any farm raised seafood for that matter...because we you know better you do better!
So just any wild caught white, flaky fish will do!
Then you pour your sauce right on top.
I skip this part, but at this point I would quickly roast some pine nuts and sprinkle on top! Gives a nice crunch! Cover with foil and bake at 350 for 30 mins or until fish is done.
Serve over Syrian rice.
Or if you are low carb like me, you will enjoy it just as much without the rice!
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