Fish In Greek Sauce
|White fish/Flounder fillets||1 Pound|
|Olive oil||3 Tablespoon|
|Fresh parsley sprigs||5|
|Olive oil||2 Tablespoon|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Coarsely shredded carrots||1⁄2 Cup (8 tbs)|
|Coarsely shredded parsley root||1⁄2 Cup (8 tbs)|
|Diced onion||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Canned tomato paste||6 Ounce|
|Lemon juice||1 Tablespoon|
Cut fish fillets into 2 inch pieces.
Fry fish in hot oil in a skillet, then sprinkle with salt.
Drain on paper towels.
Arrange on a serving platter and keep warm.
Garnish with parsley.
For sauce, heat oil in a skillet.
Stir-fry celery, carrots, and parsley root for 3 minutes.
Add onion, water, and salt.
Cover; cook over low heat 15 minutes.
Add remaining sauce ingredients; stir to mix.
Chill sauce or serve hot over fish.