One of the major changes our daughter has definitely brought to our lives is that to our eating habits.

I grew up in Kazakhstan, where no matter who cooked or what the dish was called, you could bet it would inevitably be meat, dough, potatoes, carrots, onions, garlic, parsley, and dill. Clearly, reducing the amounts of salt and fat that went into the food was not even considered an option.

I literally plunged into a very serious search of something different, good, healthy and quick. I am happy to share with you all one of our favorites. And if it’s not new for you, oh well, you have a great taste.

Ready

• 3 tablespoons olive oil
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 1 pound Italian plum tomatoes, chopped
• 1 medium carrot, sliced thinly
• 1 bay leaf
• ½ teaspoon black pepper
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 6 small fish fillets (about one and a half pounds), rinsed and patted dry
• 2 to 3 tablespoons lemon juice
• Chopped celery for garnish

Set

• Large Skillet or frying pan

Go

1. Heat the oil in a large skillet over medium heat.
2. Add celery, onion, and garlic to skillet. Sauté for about 2 minutes, stirring constantly, so mixture doesn’t brown.
3. Add tomatoes, carrot, bay leaf, pepper, salt, and cinnamon and cook for 5 minutes.
4. Make 6 depressions in the mixture; place fish in depressions.
5. Spoon hot vegetables over fish to cover. Cook over medium heat for 3 to 5 minutes, or until fish is opaque all the way through.
6. Sprinkle then lemon juice over all, cover the skillet, and remove from heat.
7. Let the dish sit for about 5 minutes before serving so the flavors can permeate the fish.
8. Remove bay leaf and garnish with parsley.
9. Priatnogo Appetita!

What you should know

Good fish fillet choices for this recipe include sole, flounder, haddock, cod, orange roughy, and catfish. A combination of fish is also very tasty.