Name: Tomato Poached Fish with Chili Oil and Herbs Recipe
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 6 ounces each); 2 tablespoons olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon smoked paprika; ½ teaspoon ground cumin; ¼ teaspoon red pepper flakes; 1 can (14 ounces) crushed tomatoes; 1 cup fish or vegetable broth; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons chili oil (plus more for serving); ¼ cup chopped fresh cilantro; ¼ cup chopped fresh parsley; Lemon wedges for serving

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If you’re looking for a fish dish that delivers heart-warming comfort with a vibrant edge, Tomato Poached Fish with Chili Oil and Herbs is your next weeknight favorite. Tender fillets are gently simmered in a luscious, smoky tomato sauce and finished with a shower of fresh herbs and a drizzle of fiery chili oil, making each bite a perfect balance of gentle heat, tangy brightness, and savory richness. This one-pan wonder is quick enough for busy evenings but impressive enough to serve company, and it’s practically made for mopping up with your favorite loaf of bread. If you love wholesome Mediterranean flavors that feel both luxurious and nourishing, you simply need Tomato Poached Fish with Chili Oil and Herbs in your rotation.

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

Ingredients You’ll Need

The beauty of Tomato Poached Fish with Chili Oil and Herbs lies in its short ingredient list, where every element has an outsized impact. The contrast of mild fish, velvety tomatoes, and fragrant herbs makes this dish absolutely sing, while a final swirl of chili oil adds irresistible excitement.

White fish fillets: Cod, halibut, or snapper work beautifully—their mild flavor and flaky texture soak up every drop of the saucy goodness.
Olive oil: Provides a foundation of fruitiness and richness, essential for softening the onions and creating depth.
Onion: Finely chopped to melt into the sauce and lend both sweetness and texture.
Garlic: Minced for that always-welcome aromatic kick; it pairs perfectly with both tomato and fish.
Smoked paprika: Infuses the dish with a gently smoky warmth that makes every bite more intriguing.
Ground cumin: Adds earthiness and a subtle complexity to the tomato base.
Red pepper flakes: Contributes a whisper of background heat to tie the flavors together.
Crushed tomatoes: The heart of the sauce—choose a quality can for maximum flavor and a naturally thick texture.
Fish or vegetable broth: Lightens the tomato, adds umami depth, and helps the fish poach perfectly.
Salt and black pepper: Simple seasonings that bring out the best in every other ingredient.
Chili oil: The game-changer; adjust to taste for a custom level of fiery, aromatic heat.
Fresh cilantro: Adds grassy, citrus notes for brightness and color.
Fresh parsley: Delivers freshness and a lovely green pop that really completes the dish.
Lemon wedges: A squeeze of fresh lemon juice right before serving lifts the whole meal with zingy acidity.

How to Make Tomato Poached Fish with Chili Oil and Herbs

Step 1: Build the Flavor Base

Start by warming the olive oil in a large, deep skillet or sauté pan over medium heat. Add your finely chopped onion and let it gently cook for 4 to 5 minutes, stirring occasionally. You’re looking for softness, not color—the onions should almost melt, turning sweet and irresistible as they form the base of your sauce. Taking this extra moment sets the whole dish up for flavor success.

Step 2: Sauté the Aromatics and Spices

Next, stir in minced garlic, smoked paprika, ground cumin, and a sprinkle of red pepper flakes. Let these sizzle for about a minute until everything smells deeply fragrant. This short stage wakes up the spices, releasing their essential oils and creating an intoxicating aroma that signals we’re about to cook something special.

Step 3: Create the Tomato Broth and Simmer

Pour in the crushed tomatoes and your choice of fish or vegetable broth. Season generously with salt and pepper. Bring the mixture to a gentle simmer—tiny bubbles and the beginnings of a deep red color tell you everything is coming together. You want the tomato base hot and flavorful but not boiling aggressively, so the fish will stay silky and moist.

Step 4: Poach the Fish Fillets

Nestle the fish fillets into the tomato sauce, spooning a little of the sauce over each piece. Cover the skillet and let the fish poach for 6 to 8 minutes (depending on thickness), until opaque and easily flaked with a fork. The gentle heat keeps the fillets beautifully tender and ensures every bit is infused with the smoky, garlicky tomato broth.

Step 5: Finish and Garnish

Remove the skillet from the heat. Spoon the vibrant tomato sauce over the fillets and drizzle generously with chili oil while everything is still hot. Shower the surface with chopped fresh cilantro and parsley, then bring it to the table immediately—pass lemon wedges at the side for a last, bright flourish. You can’t help but admire how Tomato Poached Fish with Chili Oil and Herbs looks as stunning as it tastes!

How to Serve Tomato Poached Fish with Chili Oil and Herbs

Garnishes

A dish as bold as Tomato Poached Fish with Chili Oil and Herbs deserves artful finishing touches. A big handful of fresh cilantro and parsley goes on just before serving, ensuring each bite bursts with herbal freshness. Don’t forget those lemon wedges—a squeeze wakes up every flavor. Feel free to add extra chili oil on the side; a little extra drizzle can customize the heat to your guests’ liking and gives each plate a jewel-like shine.

Side Dishes

This saucy, aromatic main is a natural with simple sides that soak up all those glorious juices. A thick slab of crusty bread works wonders, or try steamed white rice or fluffy couscous—all perfect for capturing every drop of the tomato and chili-infused broth. Add a simple green salad dressed with lemon and olive oil for a light, crisp counterpoint. Tomato Poached Fish with Chili Oil and Herbs feels right at home with these Mediterranean-inspired accompaniments.

Creative Ways to Present

For a stunning presentation, serve each fillet atop a mound of rice or couscous in wide, shallow bowls and ladle the sauce all around. For family-style, arrange the fillets in a large platter, scatter on the herbs, and place lemon wedges in between—it’s rustic and inviting. Try individual crocks for a restaurant-style touch, or layer sautéed spinach underneath the fish for an extra pop of color and nutrition. However you serve it, Tomato Poached Fish with Chili Oil and Herbs is a showstopper.

Make Ahead and Storage

Storing Leftovers

Leftovers of Tomato Poached Fish with Chili Oil and Herbs store well—just transfer the fillets and sauce to an airtight container and refrigerate for up to two days. The flavors continue to meld and intensify, making tomorrow’s lunch even more rewarding. Avoid leaving lemon wedges in the storage container, as they can turn the sauce bitter.

Freezing

While the tomato sauce itself freezes superbly, poached fish can become a bit more delicate and prone to breaking down after freezing. If you need to freeze, let the dish cool completely, then store sauce and fish separately in freezer-safe containers for up to one month. Thaw overnight in the fridge and reheat gently to preserve the best texture.

Reheating

When bringing leftovers back to life, a gentle approach is best. Place the fish and sauce in a skillet or saucepan over low heat, adding a splash of broth or water to loosen the sauce if needed. Heat until just warmed through; resist boiling, which can toughen the fish. Finish with a fresh hit of herbs and chili oil for that just-cooked magic.

FAQs

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

Absolutely! Just be sure to thaw the fish completely and pat it dry before cooking to get the best texture. Frozen fillets can work just as well as fresh in this saucy, forgiving recipe.

What kind of chili oil should I use?

Choose your favorite store-bought chili oil or make your own at home with olive oil infused with chili flakes and a little garlic. The intensity can vary, so taste before drizzling and adjust to match your spice tolerance.

Can I swap the herbs or add more?

Feel free to play! Fresh basil, dill, or even a hint of mint will give a unique twist to the finished dish. Mix and match with cilantro and parsley or go generous with what you love for extra herbal punch.

Is this recipe suitable for gluten-free diets?

Yes, Tomato Poached Fish with Chili Oil and Herbs is naturally gluten-free—just pair it with a gluten-free side like rice or potatoes instead of bread if needed. Always double-check your broth and chili oil to ensure they’re gluten-free.

Can I use another type Main Course

Yes! Salmon or trout work beautifully and bring a little extra richness. Just keep an eye on cooking time, as oilier or thinner fillets may cook faster than sturdy white fish like cod or halibut.

Final Thoughts

If you’re looking for a dish that’s soulful, vibrant, and effortless, you owe it to yourself to try Tomato Poached Fish with Chili Oil and Herbs. It brings the Mediterranean right into your kitchen, delighting everyone at the table. Trust me, one bite and you’ll want to make this recipe again and again.

Tomato Poached Fish with Chili Oil and Herbs Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A flavorful and aromatic dish featuring tender white fish fillets poached in a rich tomato sauce, infused with chili oil and fresh herbs. This Mediterranean-inspired recipe is perfect for a light yet satisfying dinner.

Ingredients

Scale

White Fish Fillets:

4 white fish fillets such as cod, halibut, or snapper (about 6 ounces each)

Tomato Sauce:

2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon red pepper flakes
1 can (14 ounces) crushed tomatoes
1 cup fish or vegetable broth
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chili oil (plus more for serving)
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
Lemon wedges for serving

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Instructions

Prepare the Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add onion, cook until softened. Stir in garlic, paprika, cumin, and red pepper flakes. Add crushed tomatoes and broth, season, and simmer.
Poach the Fish: Nestle fish fillets into the sauce, cover, and cook until opaque and flakes easily.
Finish and Serve: Drizzle with chili oil, sprinkle with cilantro and parsley. Serve with lemon wedges.