Fish Poached in a Tomato Wine Sauce (Can Be Made Salt-Free)

• 4 fish fillets, thawed
• 3 ounces tomato paste (may use salt free)
• 12 cup water
• 34 cup white wine
• 12 lemon, juice of
• 3 tablespoons fresh basil (1T if using dried)
• fresh ground black pepper
• 1 sprig fresh parsley (to garnish)

1. Whisk together tomato paste, water, wine and lemon juice and pour into a skillet large enough to accomodate the fish filets lying flat.
2. Heat briefly and add the basil.
3. Place the fish on the bottom of the skillet so that they are partially covered by the liquid and sprinkle evenly with the pepper.
4. When the liquid starts to simmer, turn down the heat, cover and cook until the fish is cooked through (usually 10 minutes for fish filets, but only a few minutes for shrimp or scallops).
5. Remove the fish to a warm platter, turn up the heat and allow the liquuid to cook down for a minute or so.
6. Serve fish with just enough sauce to barely cover the top and garnish with parley and top off with some sea salt.
7. Place extra sauce on the table for the fish and/or to serve over rice.

fish, tomato, water, white wine, lemon, fresh basil, fresh ground black pepper, parsley

Taken from www.food.com/recipe/fish-poached-in-a-tomato-wine-sauce-can-be-made-salt-free-316835 (may not work)