Tomato Poached Fish
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Equipment
- 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.
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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.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
Tomato Poached Fish
Real results from real customers
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