1 tablespoon organic extra virgin olive oil
1/3 cup celery, thinly sliced
1 medium onion, chopped
¼ cup green pepper, chopped
1 garlic clove, minced
1 bay leaf
2 ½ tablespoon fresh parsley or 2 ½ teaspoon dried parsley
1 teaspoon chopped rosemary
1 28 oz. can roasted diced tomatoes with liquid (or regular)
1 ½ pounds fish fillet (tilapia, sole, etc. try to find wild versus farm raised)
2 cups cooked short grain brown rice (once reintroducing whole grains)

Directions: In a large saucepan, heat oil and lightly sauté the onion, celery, pepper and garlic until soft. Add parsley, bay leaf, rosemary and tomatoes. Leave uncovered and simmer for about 25 minutes. Add the fish fillets, which have been cut into small pieces. Simmer till cooked through – approximately 10-12 minutes. Remove the bay leaf and serve alone or with brown rice.

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