Sephardic Passover fish in tomato sauce

    35 min

    These cod fillets in a piquant red sauce of tomatoes, pimentos, veg, herbs and lemon are a traditional Sephardic Jewish Passover dish served hot with the Passover meal, or cold the next day.

    6 people made this

    Serves: 6 

    • 4 tablespoons olive oil
    • 4 tablespoons minced fresh parsley
    • 225g jarred roasted red peppers, chopped
    • salt and pepper
    • 785g passata
    • 3 tomatoes, chopped
    • 2 carrots, sliced
    • 2 sticks celery, sliced
    • 2 cloves garlic, minced
    • water
    • 3 tablespoons fresh lemon juice
    • 6 (85g) cod fillets
    • 1 teaspoon caster sugar

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat oil in a large saucepan over medium low heat. Add the parsley, roasted peppers, salt, pepper, passata and fresh tomatoes and bring to the 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.

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    Reviews in English (4)


    While making this, I reduced both the puree and the tomatoes by 1/2 and was glad I did. Fish was good, flavorful and very tender (but not too tomato-y). My husband enjoyed it, and he's usually hard to please. If I made it again, I would keep the same changes, and also add a bit of cayenne pepper.  -  22 Mar 2004  (Review from Allrecipes US | Canada)


    This was ok I did not use the permento's did not have them, it came out a little watery but had a good flavor just needed to be thicker, thanks for the recipe  -  05 Oct 2009  (Review from Allrecipes US | Canada)


    very good, perfect for the summer. I could have stood just a bit more flavor but I am not sure how exactly. A wonderful health addition to anyone's summer menu.  -  26 Apr 2005  (Review from Allrecipes US | Canada)