This Tomato Poached Fish Recipe, is about to be a weeknight staple.
Because I said so! So I don’t know if you know this about me, but I LOVE SEAFOOD. And I got thinking about recipes and realized I literally only post salmon. Well this just isn’t fair, friends. There is a whole ocean out there just packed with little fishies swimming about that should be brought to your dinner table.
Personally, I could probably eat fish 3-5 times in a week. But unfortunately, not everyone appreciates these finny flavorful creatures. So it has to be few and far between. But, it had been a while since we had fish, so sure enough I came up with this tomato poached fish recipe. And it was perf!!
Halibut was the star in this Tomato Poached Fish Recipe, but….
Feel free to use really any white fish, As long as it’s not too intense of a fishy flavor, you can’t really go wrong. Cod, tilapia, haddock, hake, you have so many options!!
If you still aren’t sold on fish yet, know this. Fish has so many benefits, health-wise too. Fish is great for your brain, eye-sight, auto-immune diseases, and even your happiness. Sounds dramatic, but it’s the truth. So grab your fishing pole friends… or you know just go to your grocery store, because that works too.
Now the other star in this dish is the Tomato Sauce.
My god, Otamot sent me over a couple of sauces to use in some new recipes. And they are FIRE, friends. No added sugar and made from REAL (yes real) ingredients. I mean, you are actually getting pureed veggies and fruits. The taste shows
And it pairs wonderfully with white fish! . It is amazing. I highly recommend trying it out.
Tomato Poached Fish Recipe
- 2-3 Filets of White Fish (I used 2 halibut steaks)
- 1 Fennel Bulb, cored and thinly sliced
- 1/2 Yellow Onion, thinly sliced
- 1 tbsp Garlic, minced
- 1/4 cup Kalamata Olive, chopped
- 1/4 cup Castelvetrano Olive, chopped
- 1/4 cup Dates, chopped
- 1 1/2 cup Otamot Tomato Sauce
- 1 1/2 cup Water
- Salt and Pepper
- 3 Sprigs of Thyme
- 2 tsp Dried Oregano
- 1 Lemon, sliced
- Olive Oil
- 1/4 cup Parsley, chopped
Rinse white fish and pat dry
Season fish with salt and pepper
In medium/large skillet add 1 tbsp olive oil and heat on medium
Add garlic, onion, and fennel allow to cook while stirring cook until it becomes fragrant
Add tomato sauce, water, olives, dried oregano, thyme, and dates
Stir to combine and season with salt and pepper
Allow to come to a simmer
Reduce heat to low
Place fish right on top of sauce
Add Lemon slices to top
Cover with lid
Allow to cook for 8-10 minutes until fish is white and flaky
Top with chopped parsley
Serve with desired sides