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Tomato Poached Fish with Chili Oil and Herbs Recipe

If you are craving a dish that bursts with vibrant flavors and combines the delicate tenderness of fish with a spicy, aromatic sauce, this Tomato Poached Fish with Chili Oil and Herbs Recipe is going to be your new favorite. The juicy, flaky fish is gently simmered in a rich tomato base infused with smoky paprika, cumin, and just the right kick of heat from red pepper flakes. To finish, a drizzle of homemade chili oil and a sprinkle of fresh herbs add an irresistible layer of complexity and freshness that makes this dish unforgettable.

Tomato Poached Fish with Chili Oil and Herbs Recipe - Recipe Image

Ingredients You’ll Need

All you need are simple, wholesome ingredients that each play a vital role in bringing this dish to life. The spices give it warmth and depth, the fresh herbs create brightness, and the fish fillets offer a tender, flaky centerpiece.

  • 4 white fish fillets (cod, halibut, or snapper): Choose firm, fresh fillets for perfect poaching texture.
  • 2 tablespoons olive oil: Adds richness and helps sauté the aromatics.
  • 1 small onion (finely chopped): Provides a sweet, savory base for the sauce.
  • 3 garlic cloves (minced): Gives a punchy, fragrant aroma that complements the fish.
  • 1 teaspoon smoked paprika: Adds a subtle smoky depth that pairs beautifully with tomato.
  • ½ teaspoon ground cumin: Warms and enriches the flavor profile.
  • ½ teaspoon red pepper flakes: Offers just enough heat to excite without overpowering.
  • 1 (15-ounce) can crushed tomatoes: The luscious, tangy base for the poaching sauce.
  • ½ cup vegetable or seafood broth: Keeps the sauce simmering gently and adds extra flavor.
  • Salt and black pepper to taste: Essential seasonings to balance all the flavors.
  • ¼ cup chopped fresh parsley: Adds a fresh, herbal note at the end.
  • ¼ cup chopped fresh cilantro or basil: Choose according to your taste for an aromatic finish.
  • 1 tablespoon lemon juice: Brightens the entire dish and cuts through the richness.
  • For the chili oil (optional but recommended):
  • ¼ cup olive oil: Infused with chili and garlic for a warming finish.
  • 1 teaspoon crushed red pepper flakes: Boosts the chili oil’s spice intensity.
  • 1 garlic clove (thinly sliced): Releases flavor into the oil for added depth.

How to Make Tomato Poached Fish with Chili Oil and Herbs Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil in a deep skillet over medium heat. Add finely chopped onion and cook gently until softened and translucent, about 4 to 5 minutes. Then stir in the minced garlic, smoked paprika, cumin, and red pepper flakes. Cook for another minute, letting the spices bloom and fill the kitchen with incredible aroma.

Step 2: Create the Tomato Sauce

Pour in the crushed tomatoes and broth, then season with salt and pepper to your liking. Bring to a gentle simmer and cook the sauce for 8 to 10 minutes, stirring occasionally. You want it to slightly thicken so it clings beautifully to the fish later on.

Step 3: Poach the Fish

Carefully nestle the fish fillets into the simmering tomato sauce. Cover the skillet and reduce the heat to low. Let the fish poach gently for 8 to 10 minutes, or until it’s opaque and flakes easily with a fork. This gentle cooking ensures tender, juicy fillets infused with flavor.

Step 4: Prepare the Chili Oil

While the fish is poaching, warm the ¼ cup of olive oil in a small saucepan over low heat. Add the sliced garlic and crushed red pepper flakes, allowing them to gently sizzle for 2 to 3 minutes. Remove from heat and set the infused chili oil aside. This step is optional but highly recommended to add a smoky, spicy drizzle that elevates the entire dish.

Step 5: Finish and Garnish

Once the fish is cooked, stir in fresh lemon juice for brightness. Sprinkle chopped parsley and your choice of cilantro or basil over the top. Just before serving, drizzle with the warm chili oil for that gorgeous, glossy finish full of heat and flavor. Your Tomato Poached Fish with Chili Oil and Herbs Recipe is now ready to dazzle!

How to Serve Tomato Poached Fish with Chili Oil and Herbs Recipe

Tomato Poached Fish with Chili Oil and Herbs Recipe - Recipe Image

Garnishes

Fresh herbs are your best friends when serving this dish. A generous handful of parsley and either cilantro or basil adds a pop of color and a burst of freshness that balances the richness of the tomato and oil. A wedge of lemon on the side encourages diners to add a final tangy zing as they like.

Side Dishes

Serve your tomato poached fish with crusty bread to soak up every drop of that luscious sauce. Alternatively, fluffy couscous, steamed rice, or creamy polenta work beautifully as crowd-pleasing, cozy accompaniments.

Creative Ways to Present

For a vibrant presentation, serve the fish fillets over a bed of wilted greens like spinach or chard, then drizzle the chili oil and herbs on top. You can also plate family-style in the skillet to keep all the lovely juices warm and accessible, encouraging diners to dig right in and savor every bite.

Make Ahead and Storage

Storing Leftovers

Leftover tomato poached fish can be refrigerated in an airtight container for up to 2 days. Keeping the fish and sauce together helps the flavors continue to meld but be gentle when reheating to avoid overcooking the fish.

Freezing

Freezing is possible but not ideal for the fish once cooked, as it may become slightly watery or lose texture. If you wish to freeze, separate the sauce from the fish. Freeze the sauce in an airtight container for up to 3 months and add freshly cooked fish when ready to serve.

Reheating

Rewarm leftover fish gently over low heat on the stovetop to prevent it from drying out. Add a splash of broth or water if the sauce has thickened too much. Avoid microwaving if possible, as it can cause uneven cooking and toughen the fish.

FAQs

Can I use frozen fish for this Tomato Poached Fish with Chili Oil and Herbs Recipe?

Absolutely! Just make sure to fully thaw the fish before poaching. Frozen fish works well because it often firms up during freezing, which can help it hold together in the tomato sauce.

Is the chili oil really necessary?

While optional, the chili oil is highly recommended. It adds a smoky, spicy layer that elevates the dish from delicious to outstanding, complementing the tomato base and fresh herbs perfectly.

Can I substitute the fish with shrimp or another seafood?

Yes, shrimp or firm seafood like scallops can be substituted. Just adjust the cooking time accordingly since these cook faster than white fish.

What if I don’t have fresh herbs like parsley or cilantro?

Dried herbs won’t quite replicate that fresh brightness but you can try a pinch of dried parsley or basil stirred in at the end. Fresh herbs are worth the extra effort if you can manage it!

How spicy is this dish?

The heat level is moderate and very adjustable. You can reduce or increase the red pepper flakes in both the tomato sauce and chili oil to suit your spice preference.

Final Thoughts

This Tomato Poached Fish with Chili Oil and Herbs Recipe offers a spectacular way to enjoy seafood that’s full of warmth, spice, and vibrant freshness. It’s straightforward to make but layered with flavors that impress every time. Once you try this dish, its comforting yet exciting character will have you coming back again and again, eager to share it at your table with loved ones.

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Tomato Poached Fish with Chili Oil and Herbs Recipe


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3.9 from 60 reviews

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Tomato Poached Fish with Chili Oil and Herbs is a vibrant and healthy main course featuring tender white fish fillets gently poached in a spiced tomato broth. Infused with smoked paprika, cumin, and fresh herbs, this Mediterranean-inspired dish is elevated by a fragrant homemade chili oil that adds a subtle kick. Quick to prepare and perfect for a wholesome weeknight dinner, it pairs beautifully with crusty bread, rice, or couscous.


Ingredients

Scale

For the Fish and Tomato Sauce

  • 4 white fish fillets (such as cod, halibut, or snapper)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • 1 (15-ounce) can crushed tomatoes
  • ½ cup vegetable or seafood broth
  • Salt and black pepper to taste
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh cilantro or basil
  • 1 tablespoon lemon juice

For the Chili Oil (Optional but Recommended)

  • ¼ cup olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1 garlic clove, thinly sliced


Instructions

  1. Sauté Aromatics: Heat 2 tablespoons olive oil in a deep skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 4–5 minutes. Stir in the minced garlic, smoked paprika, ground cumin, and red pepper flakes, cooking for 1 minute until fragrant.
  2. Make the Tomato Sauce: Pour in the crushed tomatoes and vegetable or seafood broth. Season the sauce with salt and black pepper to taste. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until the sauce has slightly thickened.
  3. Poach the Fish: Gently place the fish fillets into the tomato sauce, nestling them carefully so they are submerged. Cover the skillet and reduce heat to low. Simmer the fish for 8–10 minutes, or until it becomes opaque and flakes easily with a fork.
  4. Prepare Chili Oil: While the fish is poaching, heat ¼ cup olive oil in a small saucepan over low heat. Add the thinly sliced garlic and crushed red pepper flakes. Allow the mixture to sizzle gently for 2–3 minutes without browning the garlic. Remove from heat and set aside.
  5. Finish and Serve: Once the fish is cooked, drizzle the tomato broth with lemon juice and sprinkle chopped fresh parsley and cilantro or basil over the top. Drizzle the warm chili oil over the dish before serving for an added layer of flavor and heat.

Notes

  • Serve with crusty bread, rice, or couscous to soak up the flavorful tomato broth.
  • You can substitute the fish with thawed frozen fish or shrimp if preferred.
  • Adjust the amount of chili oil according to your preferred spice level.
  • Use fresh herbs for the best flavor, but dried can be used in a pinch (reduce quantity).
  • To make this dish gluten-free and dairy-free, ensure broth and any accompaniments are compatible.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean, North African-Inspired

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