italian · weeknight · one-pan
Tomato-Poached Fish with Chile Oil and Herbs
# The chile oil is made in the pan — infused olive oil with garlic, shallot, # and red pepper flakes. Not a bottled chile oil. # Canned peeled tomatoes work great out of season. # Serve with rice, toast, or tortillas.
Time
25 min
Serves
4
Effort
Low
Ingredients
- 1¼ lbs white fish — fluke, halibut, or cod — cut into 4 pieces
- 1 lb small sweet tomatoes, halved (or 1 can peeled tomatoes)
- 4 cloves garlic, thinly sliced
- 1 shallot, thinly sliced into rings
- 1 tsp red pepper flakes
- 1 tsp fish sauce (optional)
- A big handful of cilantro or flat-leaf parsley, leaves and tender stems
- A small handful of mint, leaves and tender stems
- Lime wedges, to serve
- Olive oil, salt, pepper
Method
- Heat a generous glug of olive oil in a wide lidded skillet over medium-high. Cook garlic and shallot until golden, ~2 minutes. Add red pepper flakes, then scoop most of this flavored oil into a small bowl — leave about 1 Tbsp in the pan. This is your chile oil.
- Add tomatoes to the pan, season well, and cook until they burst and go jammy, 5–8 minutes. Add fish sauce if using, then pour in 1½ cups water.
- Simmer until the sauce thickens slightly but stays brothy, 3–5 minutes. Taste and adjust seasoning.
- Season fish on both sides. Nestle into the tomato broth. Cover and cook until opaque and just cooked through, 4–6 minutes.
- Spoon into bowls, drizzle with the reserved chile oil and the crispy garlic/shallot, scatter herbs over the top, and serve with lime wedges.