Fish with Rhubarb Sauce from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldste

Ingredients

• 2 pounds firm fish fillets such as cod, sea bass, flounder, or salmon
• Salt and freshly ground black pepper
• Zest and juice of 1 lemon (optional)
• pinch of ground cinnamon (optional)
• 1 cup dry red wine
• 1 ½ pounds ripe tomatoes, peeled, seeded, and chopped, or about 3 cups chopped, seeded canned plum tomatoes
• 1 to 2 tablespoons honey
• 3 cups water
• 2 tablespoons olive oil
• 1 ½ pounds rhubarb