Tomato Poached Fish

Prep Time

mins

Cook Time

mins

Servings

Equipment

Ingredients

4 6 oz piece Halibut, Cod, Salmon or other fish
2 tbsp olive oil
4 cups cherry tomatoes or 28 oz whole peeled tomatoes
1/2 c tomato puree (if using cherry tomatoes)
1 tsp sea salt
1 tsp black pepper
1 tsp red pepper flakes
1 tbsp capers
1/4 c pitted kalamata olives
Fresh parsley and basil, chopped for garnish

8 6 oz piece Halibut, Cod, Salmon or other fish
4 tbsp olive oil
8 cups cherry tomatoes or 28 oz whole peeled tomatoes
1 c tomato puree (if using cherry tomatoes)
2 tsp sea salt
2 tsp black pepper
2 tsp red pepper flakes
2 tbsp capers
0.5 c pitted kalamata olives
Fresh parsley and basil, chopped for garnish

12 6 oz piece Halibut, Cod, Salmon or other fish
6 tbsp olive oil
12 cups cherry tomatoes or 28 oz whole peeled tomatoes
1.5 c tomato puree (if using cherry tomatoes)
3 tsp sea salt
3 tsp black pepper
3 tsp red pepper flakes
3 tbsp capers
0.75 c pitted kalamata olives
Fresh parsley and basil, chopped for garnish

Instructions

In an oven safe skillet, add tomatoes and olive oil. Cook, covered, for 5-7 minutes on medium heat until tomatoes begin to burst. Add salt, pepper, red pepper flakes and tomato puree, if using. Stir and add olives and capers.
Nestle fish into the tomato sauce and cover. Either cook on stovetop, covered on low, or bake at 350 degrees.
Time will vary depending on type and thickness of fish, typically 10-12 minutes.
Remove from heat and garnish with fresh herbs. Serve immediately.

Bread

Tomato Poached Fish

Prep Time

mins

Cook Time

mins

Servings

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Tomato Poached Fish

by Jessica Rosetti //

Equipment

Ingredients

4 6 oz piece Halibut, Cod, Salmon or other fish
2 tbsp olive oil
4 cups cherry tomatoes or 28 oz whole peeled tomatoes
1/2 c tomato puree (if using cherry tomatoes)
1 tsp sea salt
1 tsp black pepper
1 tsp red pepper flakes
1 tbsp capers
1/4 c pitted kalamata olives
Fresh parsley and basil, chopped for garnish

8 6 oz piece Halibut, Cod, Salmon or other fish
4 tbsp olive oil
8 cups cherry tomatoes or 28 oz whole peeled tomatoes
1 c tomato puree (if using cherry tomatoes)
2 tsp sea salt
2 tsp black pepper
2 tsp red pepper flakes
2 tbsp capers
0.5 c pitted kalamata olives
Fresh parsley and basil, chopped for garnish

12 6 oz piece Halibut, Cod, Salmon or other fish
6 tbsp olive oil
12 cups cherry tomatoes or 28 oz whole peeled tomatoes
1.5 c tomato puree (if using cherry tomatoes)
3 tsp sea salt
3 tsp black pepper
3 tsp red pepper flakes
3 tbsp capers
0.75 c pitted kalamata olives
Fresh parsley and basil, chopped for garnish

Intstructions

In an oven safe skillet, add tomatoes and olive oil. Cook, covered, for 5-7 minutes on medium heat until tomatoes begin to burst. Add salt, pepper, red pepper flakes and tomato puree, if using. Stir and add olives and capers.
Nestle fish into the tomato sauce and cover. Either cook on stovetop, covered on low, or bake at 350 degrees.
Time will vary depending on type and thickness of fish, typically 10-12 minutes.
Remove from heat and garnish with fresh herbs. Serve immediately.

Meet Jessica!

I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.

Get to know me

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Assembly:

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