Name: Elegant Tomato-Poached Fish With Chile Oil and Herbs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 white fish fillets, such as cod, halibut, or snapper (about 150–170g each); 2 tablespoons olive oil (30 ml); 1 small onion, thinly sliced; 3 garlic cloves, thinly sliced; 1/2 teaspoon red pepper flakes; 1 teaspoon sweet paprika; 1 can (400g) crushed tomatoes; 1/2 cup water or fish stock (120 ml); Salt and freshly cracked black pepper, to taste; Juice of 1 lemon; 2 tablespoons olive oil; 1 teaspoon crushed red chili flakes; 1 small garlic clove, minced; Chopped fresh parsley or cilantro; Warm crusty bread or rice (optional); Lemon wedges

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Introduction

This elegant tomato-poached fish features tender white fish fillets simmered in a flavorful tomato sauce with garlic, onion, and spices. Finished with a spicy chile oil and fresh herbs, it makes a beautiful and comforting meal perfect for any night of the week.

This image shows a white bowl filled with three pieces of grilled white fish, each piece placed close to each other. The fish has light golden-brown grill marks and is partially covered with bright green fresh herb leaves, likely cilantro. Around the fish, there is a deep orange-red broth or sauce that surrounds the fish pieces. On top and around the fish, there are small slices of red cherry tomatoes, some with seeds showing. The overall texture of the fish is flaky and moist, while the broth looks slightly oily with small bits of seasoning visible. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 white fish fillets (cod, halibut, or snapper), about 150–170g each
2 tablespoons olive oil (30 ml)
1 small onion, thinly sliced
3 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 can (400g) crushed tomatoes
1/2 cup water or fish stock (120 ml)
Salt and freshly cracked black pepper, to taste
Juice of 1 lemon
2 tablespoons olive oil (for chile oil)
1 teaspoon crushed red chili flakes
1 small garlic clove, minced
Chopped fresh parsley or cilantro (for serving)
Warm crusty bread or rice (optional, for serving)
Lemon wedges (for serving)

Instructions

Step 1: Heat 2 tablespoons olive oil in a deep skillet over medium heat. Add the sliced onion and garlic and cook for 3–5 minutes until softened and fragrant. Stir in the red pepper flakes and paprika, cooking for another 30 seconds.
Step 2: Pour in the crushed tomatoes and water or fish stock. Season with salt and pepper. Simmer uncovered for 10 minutes to let the sauce thicken slightly and develop flavor.
Step 3: Nestle the fish fillets gently into the tomato sauce. Spoon some sauce over the fish, cover with a lid, and reduce the heat to low. Let simmer gently for 7–10 minutes until the fish flakes easily with a fork.
Step 4: While the fish cooks, make the chile oil. Heat 2 tablespoons olive oil in a small saucepan over medium heat. Add the minced garlic and crushed red chili flakes. Cook for 1–2 minutes until fragrant and slightly golden. Remove from heat and set aside.
Step 5: Once the fish is cooked, squeeze fresh lemon juice over the poached fish and drizzle with the chile oil. Sprinkle with chopped parsley or cilantro for freshness.
Step 6: Serve immediately in shallow bowls with warm crusty bread or rice, and lemon wedges on the side. Spoon extra tomato broth over the top for full flavor.

Tips & Variations

Use fish fillets that are firm and thick enough to poach without falling apart, such as cod, halibut, or snapper.
For a milder dish, reduce or omit the red pepper flakes and chili flakes in the chile oil.
Add fresh herbs like basil or oregano to the tomato sauce for extra aromatic layers.
Serve with crusty bread to soak up the flavorful tomato broth or over steamed rice for a heartier meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the fish. The tomato sauce may thicken when chilled—add a splash of water or stock while reheating if needed.

How to Serve

A white bowl holds three thick pieces of white fish arranged close together, each piece topped with a chunky red sauce made of diced tomatoes and herbs, giving a textured look. The fish sits partly submerged in a golden yellow oil-based sauce that spreads across the bottom of the bowl. Fresh green parsley leaves are scattered around and on top of the fish, adding a fresh pop of color. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, firm white fish like haddock, sea bass, or even tilapia can work well. Avoid delicate fish that may fall apart during poaching.

How spicy is the chile oil?

The chile oil adds a moderate heat that complements the dish’s flavors, but you can adjust the amount of chili flakes used to make it milder or spicier based on your preference.