Tomato Poached Fish with Chili Oil and Herbs

Tomato Poached Fish with Chili Oil and Herbs is a vibrant and elegant dish that combines tender white fish poached in a rich, garlicky tomato broth with a drizzle of spicy chili oil and a fresh herb topping. This dish is simple to prepare but full of bold, balanced flavors, making it a perfect option for both weeknight meals and special occasions.

Why You’ll Love This Recipe

• Delicate fish is cooked gently in a flavorful tomato base
• Spicy chili oil adds heat and depth
• Fresh herbs brighten the dish with a fresh finish
• One-skillet meal with easy cleanup
• Naturally gluten-free and dairy-free

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Firm white fish fillets (such as cod, halibut, flounder, or tilapia)
• Olive oil
• Garlic, thinly sliced
• Shallot, thinly sliced
• Red pepper flakes or Aleppo pepper
• Cherry tomatoes or grape tomatoes, halved
• Fish sauce (optional)
• Water or chicken/vegetable broth
• Fresh cilantro, mint, or parsley
• Fresh lime wedges
• Chili oil for drizzling
• Salt and black pepper to taste

Directions

this recipe

1. Sauté aromatics
   Heat olive oil in a skillet over medium heat. Add garlic and shallots and cook until lightly golden. Stir in red pepper flakes.
2. Cook the tomatoes
   Add halved tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes soften and burst, forming a thick sauce (about 8 minutes).
3. Add liquid
   Stir in fish sauce and a splash of water or broth. Simmer for a few more minutes until slightly brothy.
4. Poach the fish
   Nestle fish fillets into the tomato sauce. Cover and cook gently until fish is opaque and flakes easily, about 4–6 minutes depending on thickness.
5. Finish and serve
   Transfer fish and tomato broth to serving bowls. Drizzle with chili oil and top with fresh herbs. Serve with lime wedges on the side.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Use shrimp, salmon, or tofu instead of white fish
• Add olives or capers to the tomato base for extra brininess
• Serve over rice, couscous, or quinoa to soak up the sauce
• Adjust chili oil to taste for more or less heat
• Add spinach or kale at the end for extra greens

Storage/Reheating

• Store leftovers in the fridge for up to 2 days
• Reheat gently on the stovetop over low heat
• Avoid freezing—fish can become tough after thawing

FAQs

1. What kind of fish works best?

Firm white fish like cod, halibut, tilapia, or flounder poach well and hold their shape.

2. Can I use canned tomatoes?

Yes, use whole or crushed canned tomatoes if fresh aren’t available.

3. How spicy is this dish?

Mild to moderate—adjust chili oil or red pepper flakes to your preference.

4. Can I make this ahead of time?

Yes—prep the tomato base ahead, then poach the fish just before serving.

5. Is this dish gluten-free?

Yes, just ensure your chili oil and broth are gluten-free.

6. What herbs are best?

Cilantro, mint, parsley, or basil work well. Use your favorites.

7. What to serve with this dish?

Great with rice, couscous, crusty bread, or a simple salad.

8. Can I skip the fish sauce?

Yes—omit or substitute with soy sauce or tamari.

9. How do I know when the fish is done?

It will be opaque and flake easily with a fork.

10. Can I make it vegetarian?

Yes—use tofu or chickpeas and a vegetable broth base.

Conclusion

Tomato Poached Fish with Chili Oil and Herbs is a beautifully simple yet deeply flavorful dish that brings together savory, spicy, and fresh elements. Whether you’re looking for a healthy weeknight dinner or an elegant meal to impress, this recipe is sure to delight with its balance of taste, texture, and ease.

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