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Tomato Poached Fish with Chili Oil and Herbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 85 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Halal

Description

Tomato Poached Fish with Chili Oil and Herbs is a flavorful and healthy dish featuring firm white fish gently cooked in a rich tomato sauce infused with aromatic spices and fresh herbs. The finishing touch of bright lemon zest and a drizzle of spicy chili oil adds a delightful kick, making this a perfect main course to serve with crusty bread or over rice or pasta.

Ingredients

Scale

Fish and Tomato Base

  • 4 pieces of firm white fish fillets (e.g., cod, haddock, or tilapia)
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 3 cloves garlic, minced

Spices and Herbs

  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1/4 cup fresh parsley, chopped (divided)
  • 1/4 cup fresh basil, chopped (divided)

Oils and Citrus

  • 1/4 cup olive oil
  • 1 tablespoon chili oil (plus additional for drizzling)
  • Zest and juice of 1 lemon

Instructions

  1. Heat the Oil and Sauté Onion: In a large, deep skillet, warm the olive oil over medium heat. Add the diced onion and sauté until translucent and soft, about 5 minutes, to create a flavorful base.
  2. Add Garlic and Spices: Stir in the minced garlic along with ground cumin, paprika, salt, black pepper, and red pepper flakes. Cook for 1 more minute to release the spices’ aroma.
  3. Pour in Tomatoes and Simmer: Add the entire can of diced tomatoes with their juices to the skillet. Stir to combine and bring the mixture to a gentle simmer to meld the flavors.
  4. Mix in Herbs: Incorporate half of the chopped fresh parsley and basil into the tomato sauce, reserving the rest for garnish.
  5. Poach the Fish: Gently place the fish fillets into the simmering tomato sauce. Spoon some sauce over the fish, cover the skillet with a lid, and let it simmer gently for 10-15 minutes until the fish is opaque, tender, and flakes easily with a fork.
  6. Add Lemon Zest and Juice: Just before serving, stir in the lemon zest and juice to brighten and lift the flavors of the dish.
  7. Prepare Chili Oil: In a small bowl, mix additional chili oil with a pinch of salt and black pepper to taste for an extra layer of flavor.
  8. Plate and Drizzle Chili Oil: Using a slotted spoon, carefully transfer the fish and tomato sauce to serving plates and drizzle generously with the prepared chili oil.
  9. Garnish: Sprinkle the remaining chopped parsley and basil on top to add freshness and vibrant color.
  10. Serve and Enjoy: Serve the dish hot alongside crusty bread, rice, or pasta for a complete and satisfying meal.

Notes

  • Choose firm white fish fillets such as cod, haddock, or tilapia for the best texture and poaching results.
  • Adjust the amount of red pepper flakes to suit your heat preference.
  • If you prefer a thicker sauce, simmer the tomato mixture uncovered for a few minutes before adding the fish.
  • Leftover tomato sauce can be stored separately in the refrigerator for up to 3 days.
  • This dish pairs wonderfully with steamed rice, crusty bread, or pasta to soak up the flavorful sauce.

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Find it online: https://flavorfuldailymeals.com/tomato-poached-fish-with-chili-oil-and-herbs-recipe/