Fish with Tomato and EVOO Sauce


  • 1 cup EVOO (single varietal or Lemon)
  • 4 tomatoes, chopped
  • ground black pepper
  • Juice and zest on 1 lemon
  • 2 pounds of your favorite fish
  • small handful of dill, snipped


Place the EVOO, tomatoes, and a good grinding of black pepper into a pan and fry gently, stirring occasionally, for 3-5 minutes, until the tomatoes are soft but not brown.  Stir in the lemon juice and zest.  Turn off the heat and leave the sauce in the pan.  Fry, bake, grill, or broil the fish, taking care not to overcook it.  Reheat the sauce, if necessary, and pour over the fish.  Sprinkle with dill and serve immediately.