Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 celery rib, finely chopped
- 1/3 cup finely chopped carrot
- 1/4 cup finely chopped red onion
- Pinch sugar
- Fine sea salt
- Freshly ground black pepper
- 1 (28-ounce) can diced tomatoes
- 1 1/3 pounds turbot fillets
- 1 teaspoon finely chopped mixed fresh herbs, such as basil, chives, thyme,
- chervil and/or marjoram
Instructions
In a medium pot, heat 2 tablespoons oil over medium heat; add celery, carrot and onion; reduce heat to medium-low and cook, stirring occasionally, until vegetables are softened, about 10 minutes.
Add sugar and pinch each salt and pepper to vegetables; stir to combine. Add tomatoes and their juices. Cook at a gentle simmer, stirring occasionally, for 35 minutes.
Meanwhile, heat oven to 400º. Line a baking sheet with parchment paper.
Transfer tomato mixture to a blender and carefully purée until smooth; return sauce to pot, stir in 1/4 teaspoon salt and gently heat to warm through. Adjust seasoning, if desired.
Rinse fish and pat dry with paper towels; arrange in a single layer on baking sheet. Drizzle fish with remaining tablespoon oil, season with salt and pepper, and sprinkle with herbs. Bake until fish is opaque and cooked through, 8 to 10 minutes.
Spoon sauce onto plates and top with fish.
