I decided to cut down this fish recipe so that it would just make enough for the two of us to eat for one night, and I already had a bunch of herbs that needed to be finished up anyway, so this recipe was ideal.
The fish calls for a basic marinara sauce, but the recipe for Greek Domata Saltsa says that it can be used "in any Greek preparation for tomato sauce." I wasn't sure if my fish recipe was Greek but decided to give it a go anyway.
The sauce came together pretty quickly; I put chopped tomatoes through the food mill and then sauteed the pulpy liquid with olive oil and chopped onion, sugar, a cinnamon stick, and a bay leaf.
After it had simmered for a bit, I poured in red wine along with salt and black pepper and kept it over the heat until it came together in a chunky sauce.
While the sauce was simmering, I started working on the salmon, which was surprisingly simple. Cut the fish into serving size pieces and dip the pieces in flour, then beaten egg, and then a blend of chopped parsley, dill, and basil mixed with bread crumbs.
(Side note: my coworker Cynthia's chickens starting laying eggs a few weeks back, and I got my first dozen this morning. They're beautiful, and the egg yolk is a really vibrant color that made my end product here look really pretty.)
Once the fillets were completely coated, I sauteed them in a little olive oil for about 4 minutes per side.
Then I just ladled a little of the sauce onto each fillet and served!
We both really enjoyed this and I would totally make it again, or at least the fish part. I liked the lightly fried texture and the flavors of all the herbs. Next time I might serve it with a little green sauce on the side instead. Or I might even just serve the fish on top of some mixed greens and have a light but filling meal!
canned tomatoes -- $.95
wine -- $2.99 (a small container, with enough left for two glasses of wine -- perfect!)
onion -- $.28
salmon -- 6.08
Total Cost of Herb-Crusted Fish Fillets in Greek Domata Saltsa: $10.30
($5.15 per serving)