ethiopian

Fish Asa Wat with Berbere Tomato Sauce

Name: Fish Asa Wat with Berbere Tomato Sauce
Yield: 1 serving
Cuisine: ethiopian
Ingredients: 250 g white fish fillet (tilapia or cod); 23 g olive oil; 182 g yellow onion, sliced; 7 g garlic, minced; 9 g berbere spice blend; 2 g paprika; 20 g tomato paste; 182 g crushed tomatoes; 17 g lemon juice; 2 g salt

This simmered dish pairs white fish fillet with berbere spice blend, tomato paste and yellow onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly High protein Low carb Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

57 g Protein

43 g Carbohydrates

30 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

250g white fish fillet (tilapia or cod) 250 kcal
23g olive oil 203 kcal
182g yellow onion, sliced 73 kcal
7g garlic, minced 10 kcal
9g berbere spice blend 27 kcal
2g paprika 6 kcal
20g tomato paste 16 kcal
182g crushed tomatoes 58 kcal
17g lemon juice 5 kcal
2g salt 0 kcal

Cooking instructions

white fish fillet (tilapia or cod)lemon juicesalt
Pat the fish dry and season with 1/4 tsp salt and lemon juice. Set aside.
olive oilyellow onion
Heat oil in a skillet over medium heat. Add onion and cook until soft, 6 to 8 minutes.
garlicberbere spice blendpaprikatomato pastecrushed tomatoes
Add garlic, berbere, and paprika; cook 30 seconds. Stir in tomato paste and cook 1 minute.
crushed tomatoes
Add crushed tomatoes and simmer 6 to 8 minutes until slightly thickened.
white fish fillet (tilapia or cod)salt
Nestle fish into the sauce, cover, and simmer gently until fish flakes, 6 to 9 minutes. Taste and adjust salt.