Name: Tomato Poached Fish with Spicy Chile Oil and Herbs
Prep time: 10 min
Cook time: 15 min
Total time: 25 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

Jump to Recipe·Leave a Review

Tomato Poached Fish with is an exquisite dish that combines the delicate flavors of white fish with a rich, garlicky tomato broth. This elegant meal is perfect for both casual dinners and special occasions, showcasing the versatility and depth of Mediterranean cuisine. As you sink your fork into the tender fish, you’ll find it beautifully infused with the zest of tomatoes and herbs, making every bite a delight. In just 25 minutes, you can create a flavorful and healthy tomato poached fish dish that will impress your family and friends.

Why You’ll Love This Tomato Poached Fish with

This dish is not just tasty; it’s also packed with health benefits. Here are a few reasons to love it:

Quick and easy to prepare, making it perfect for weeknight dinners.
Low-calorie option at only 250 calories per serving, making it a healthy tomato poached fish choice.
Rich in protein with 25g of protein per serving, great for muscle health.

Features a flavorful tomato broth that keeps the fish moist and tender.
Versatile: You can use various types of white fish like cod, halibut, or snapper.
Can be served with crusty bread or rice for a filling meal.

This Mediterranean poached fish with tomatoes is truly a delightful addition to your dinner table.

Ingredients for Tomato Poached Fish with

Gather these items:

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

How to Make Tomato Poached Fish with Step-by-Step

Step 1: Heat 2 tablespoons olive oil in a deep skillet over medium heat. Add sliced onion and garlic. Cook for 3–5 minutes until softened and fragrant. Stir in red pepper flakes and paprika, cooking for another 30 seconds.

Step 2: Pour in crushed tomatoes and water or stock. Season with salt and pepper. Simmer for 10 minutes, uncovered, to allow the sauce to thicken slightly and flavors to develop.
Step 3: Nestle the fish fillets into the sauce. Spoon some sauce over the top. Cover with a lid and reduce heat to low. Let simmer gently for 7–10 minutes, depending on the thickness of your fish. It should flake easily with a fork when done.
Step 4: In a small saucepan, heat olive oil over medium heat. Add garlic and chili flakes. Cook for 1–2 minutes until fragrant and slightly golden. Remove from heat and set aside.

Step 5: Squeeze fresh lemon juice over the poached fish. Drizzle with chile oil. Sprinkle with chopped parsley or cilantro for freshness.
Step 6: Serve hot in shallow bowls with bread or rice. Spoon extra tomato broth over the top for full flavor.

Pro Tips for the Best Tomato Poached Fish with

Keep these in mind:

This dish pairs well with warm crusty bread or rice.
Adjust the spiciness by adding more or less red pepper flakes.

For extra flavor, consider using fish stock instead of water.

Best Ways to Serve Tomato Poached Fish with

Here are a few serving ideas:

Serve with crusty bread for soaking up the delicious tomato broth.
Pair with a light salad to complement the meal.
Consider serving over a bed of rice for a heartier option.

How to Store and Reheat Tomato Poached Fish with

To store leftovers, place the poached fish in an airtight container in the refrigerator. It can be reheated gently on the stovetop over low heat. This dish is best enjoyed fresh but can last for up to 2 days in the fridge.

Frequently Asked Questions About Tomato Poached Fish with

What is tomato poached fish?

Tomato poached fish is a dish where white fish is gently cooked in a savory tomato broth, enhancing its flavor and tenderness. The use of tomatoes keeps the fish moist and adds a delightful richness.

Can I make tomato poached fish with ahead of time?

Yes! You can prepare the tomato broth in advance and store it. When ready to serve, simply heat the broth and add the fish for a quick meal.

How do I avoid common mistakes with tomato poached fish with?

To avoid overcooking the fish, monitor the cooking time closely and ensure the heat is not too high. Using fresh ingredients will also enhance the overall flavor of the dish.

Variations of Tomato Poached Fish with You Can Try

Here are some delightful variations to consider:

For a spicy kick, try adding jalapeños or more red pepper flakes.
Incorporate olives or capers for a Mediterranean twist.
Use different herbs such as basil for a fresh flavor.

These variations allow you to customize your meal while keeping it healthy and delicious!

Tomato Poached Fish with Spicy Chile Oil and Herbs - Tomato Poached Fish with - main visual representation

For more information about healthy cooking, visit our About Me page.

Tomato Poached Fish with Spicy Chile Oil and Herbs - Tomato Poached Fish with - additional detail

To learn more about our policies, check out our Privacy Policy and Terms of Use.