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
- 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.
- 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.
- 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.
- 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.
- 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
