Elegant Tomato-Poached Fish With Chile Oil and Herbs Recipe
This elegant tomato-poached fish recipe features delicate white fish fillets gently simmered in a fragrant tomato sauce infused with garlic, onions, paprika, and red pepper flakes. Finished with a vibrant chile oil and fresh herbs, this dish offers a perfect balance of zesty, savory, and mildly spicy flavors, ideal for a light yet satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
For the Tomato-Poached Fish:
- 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
For the Chile Oil:
- 2 tablespoons olive oil
- 1 teaspoon crushed red chili flakes
- 1 small garlic clove, minced
For Serving:
- Chopped fresh parsley or cilantro
- Warm crusty bread or rice (optional)
- Lemon wedges
Instructions
- Sauté the Aromatics: Heat 2 tablespoons of olive oil in a deep skillet over medium heat. Add the sliced onion and garlic, cooking for 3–5 minutes until softened and fragrant. Stir in the red pepper flakes and sweet paprika, and cook for another 30 seconds to release their flavors.
- Add the Tomatoes: Pour in the crushed tomatoes and water or fish stock. Season the sauce with salt and freshly cracked black pepper. Let the mixture simmer uncovered for 10 minutes to thicken slightly and develop rich flavors.
- Add the Fish: Nestle the white fish fillets gently into the tomato sauce. Spoon some sauce over the top of the fillets. Cover the skillet with a lid, reduce the heat to low, and let the fish simmer gently for 7–10 minutes depending on thickness. The fish is done when it easily flakes with a fork.
- Make the Chile Oil: While the fish cooks, heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the minced garlic and crushed red chili flakes, cooking for 1–2 minutes until fragrant and the garlic turns slightly golden. Remove from heat and set aside to infuse.
- Finish the Dish: Once the fish is cooked, squeeze fresh lemon juice over the poached fillets. Drizzle with the prepared chile oil and sprinkle chopped parsley or cilantro over the top for freshness and color.
- Serve Immediately: Serve the tomato-poached fish hot in shallow bowls with warm crusty bread or rice on the side. Spoon extra tomato broth over the dish for maximum flavor.
Notes
- You can substitute water with fish stock for a richer flavor in the tomato sauce.
- White fish fillets like cod, halibut, or snapper work best due to their firm texture and mild taste.
- The chile oil can be adjusted by varying the amount of chili flakes to suit your preferred spice level.
- Serve with crusty bread to soak up the flavorful tomato broth or with steamed rice for a heartier meal.
- Make sure not to overcook the fish to keep it moist and tender.
Keywords: tomato poached fish, tomato sauce fish, chile oil, healthy fish recipe, Mediterranean fish dishes, cod poached in tomato, easy fish dinner
