Fish Steaks with Tomato Sauce
Fish provides complete protein, while olive oil adds richness and a smooth mouthfeel. Tomato, wine vinegar, lemon, and parsley create a bright tangy sauce that complements the tender steaks.
Make the sauce
Chop the onion (40 g), then blend it with the tomato (200 g), olive oil (30 g), parsley (15 g), wine vinegar (30 g), lemon juice (10 g), and stevia (1.25 g) until smooth.
If the sauce is too thick, add 1–2 tablespoons of water.
Season the sauce with salt (to taste) and black pepper (to taste), cover, and refrigerate it for 1–2 hours.
Take the sauce out of the refrigerator 1–2 hours before serving and let it come to room temperature.
Cook the fish
Cover the oily fish (600 g) with water and boil it for 15–20 minutes until cooked through.
Arrange the fish on plates, season it, and blend the sauce once more. Spoon the sauce over each steak and serve hot.
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