Poaching fish in a sauce made from tomatoes is perfect for summer. I adore these warmer months with the abundance of sweet tomatoes and fresh herbs from the garden. This recipe comes together quickly and tastes bright with the addition of lemon, oregano thyme, and basil. The sauce is brothy and pairs well with rice, a whole-grain of choice, or toasted bread.
Yield: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1/2 small yellow onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1/8 teaspoon red pepper flakes, plus more to taste
- 2 pound sweet tomatoes, such as cherry, halved or quartered for larger varieties
- Kosher salt and black pepper
- 1/2 teaspoon lemon zest
- 1 tablespoon chopped oregano thyme
- 1 1/2 pounds cod or halibut, cut into 4 pieces
- 1 lemon, for squeezing over
- 1/2 cup basil, torn, plus more for garnish
Preparation
Heat olive oil in a large skillet over medium heat. Cook onion, stirring occasionally until golden, about 4-5 minutes. Stir in garlic and red pepper flakes, and cook until garlic is fragrant, about 20-30 seconds.
Add tomatoes to the skillet. Season with salt and pepper. Cook for 6-8 minutes or until the tomatoes have released their juices. Add 1 cup of water and cook until the sauce has thickened slightly, about 6-8 minutes. Stir in the lemon zest and oregano thyme.
Season the fish with salt and pepper. Place the pieces of fish in the sauce, cover, and cook until the fish is opaque and cooked though, about 6 minutes or longer for thicker pieces. Squeeze lemon juice all over and top with basil. Optionally to serve, garnish with more basil, red pepper flakes, and lemon wedges if you have them.