Becky Luigart-Stayner
Yield
4 servings (serving size: 1 fillet and about 1/4 cup tomato sauce)

Most types of fish are high in potassium. Here, grouper, which provides 822 milligrams in a six-ounce serving, is paired with a potassium-rich sauce made of roasted tomatoes for an entrée with more than 1,300 milligrams of potassium per serving.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Arrange bell pepper strips and tomato slices in a single layer on a jelly-roll pan coated with cooking spray; drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt and Italian seasoning; stir to coat. Bake at 350° for 40 minutes or until edges are lightly browned. Remove from oven.

Step 3

Increase oven temperature to 400°.

Step 4

Transfer tomato mixture to a food processor. Add 1/4 teaspoon salt, vinegar, black pepper, and basil leaves; process until smooth. Spoon tomato mixture into a bowl. Cover and keep warm.

Step 5

Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Combine flour and cornmeal in a shallow dish. Sprinkle fish with 1/4 teaspoon salt; dredge in flour mixture. Add fish to pan; cook 3 minutes. Turn fish over; bake at 400° for 8 minutes or until fish flakes easily when tested with a fork. Serve fish with tomato sauce; garnish with chopped fresh basil, if desired.

Ratings & Reviews

Great recipe, but as usual I spiced it up...

mattcrist6
August 09, 2015
Great recipe! I tweaked it slightly for my own liking but pretty much stuck to the recipe. Consider this alternative to "spice it up." I added one chili pepper from from my garden to add some spice (which it definitely did), and I was short on tomatoes so I added 1 peach and used a garden (slicing) tomato (de-seeded). The only other thing I did differently was substitute balsamic vinegar for the red wine vinegar, which I think complimented the peach better.Oh yeah, and I also kept a few pieces of tomoato, peach and red pepper out of the puree for garnishment, which made a big difference.

EDB123's Review

EDB123
March 04, 2014
I liked this recipe overall, though it could benefit from a little tweaking. Made the sauce the night before so it was easy to throw everything together. I liked the method for cooking the fish. I think the sauce was good, really fresh tasting, I added extra red wine vinegar. Next time would add maybe 1/2 to 1 tbs of fresh lemon juice to brighten up.