Fish With Tomato Sauce

[Olga Drozd]

FISH WITH TOMATO SAUCE:

1 pound carp, white fish, or flounder fillets
3 Tablespoons olive oil
Salt
Fresh parsley sprigs

TOMATO SAUCE:

2 Tablespoons olive oil
1/2 cup sliced celery
1/2 cup coarsely shredded carrots
1/2 cup coarsely shredded parsley root
3/4 cup diced onion
1/2 cup water
1/2 teaspoon salt
1 can (6 ounces) tomato paste
1/4 teaspoon pepper
1/2 teaspoon sugar
1 Tablespoon lemon juice
1/2 teaspoon paprika


FOR THE 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.  

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.