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Fish in Tomato Sauce (Gluten-free, Dairy-free)

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Adjust Servings:
2 шт Sea bream
2 ст л Corn Flour white
Vegetable oil
2 шт Onion
4 шт Carrot
1 шт Apple
3 tbsp Tomato paste
по вкусу Salt
по вкусу Grounded black pepper
1 шт Bay leaf
5 шт Black pepper whole
1 pcs Clove
3 шт Pimento
2 ст л Dill или 1 чл сушеного
1/2 ст Water при необходимости
to taste Red wine vinegar 5%
to taste Brown sugar

Fish in Tomato Sauce (Gluten-free, Dairy-free)

  • 30 min
  • Serves 4
  • Easy


  • Рыба:

  • vegetables:

  • Специи:



The dish from my childhood! Fish in tomato sauce is very popular in the South of Ukraine where I’m from. The rivers are full of fish, lots of delicious seasonal vegetables. I distinctly remember tomatoes that were as sweet as honey. 

It’s easy but so has so many flavors in it. The sauce has a very distinctive taste, it’s sour-sweet with strong hints of spices. Onion and carrot are cooked until they’re sweet and slightly brown, which adds a unique aroma to the dish.

Pieces of white fish are coated in flour (in this recipe it’s corn or rice flour) cooked alone, then with the sauce. The sauce adds contrast to the neutral taste of fish and tastes just perfect! 

In my childhood, we cooked it with zander. Now I use dorado because it’s more accessible for me. You can use any white fish you like.

You can serve it right away but it would be better to refrigerate it overnight. It tastes much better the next day. 

This recipe is all-season because it uses tomato paste. If you have fresh tomatoes then grate them, discard skins, and cook with a pinch of salt until it’s thick as paste. Then follow the recipe further.



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Skin the fish. Remove the head, tail, and fins. Cut into pieces (don’t remove bones). Season each piece with salt and coat in cornstarch (or rice) flour.
Cook in oil until golden on both sides.
Transfer the cooked pieces in a heavy-bottomed pot or saucepan.


Cut the onion into quarter circles. Coarsely grate the carrot and apples. Cook the carrot and onions in oil for 10-15 min over high heat, stirring. They should be cooked through but not fried.


Add the tomato paste and apples. Reduce heat to medium and cook together for a few minutes.


Add the spices, some water (if you want it thick), and cook for another few minutes together. Taste. The sauce should be sour-sweet with distinctive hints of spices. Add the vinegar, salt, and sugar to taste, if necessary.


Place the sauce over fish. Bring to a boil. Cover with lid, then reduce to simmer and cook for 20 min.
Turn off the heat. Let it cool down, then place in the fridge. Serve on the next day.

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