There are many methods to cook fish. Poaching fish fillets in tomato sauce is one of them.
You won’t need more than 30 minutes to prepare this dish, but even in this short period of time the fish will absorb all the aromas of tomatoes, mint, garlic, onions and cilantro.
I used hake in this recipe, but if you have any other type of meaty type of fish like cod, haddock or pollack, go for it. For the sauce preparation, I used canned crushed tomatoes, but you can use fresh tomatoes instead. You will just need little more time to chop and cook them.
INGREDIENTS:
Crushed tomatoes - 500 ml.
Olive oil - 3-5 tablespoons
Garlic - 3-4 cloves
Onions - 1 pc.
Red pepper flakes - 1 tsp.
Salt and black pepper to taste
Worcestershire Sauce - 1 tsp.
Thyme - 1-2 sprigs
Cilantro and mint - few sprigs
Lemon for serving
Cooking instructions:
Step 1
Heat olive oil in a large skillet (use one with a lid) over medium-high. Add chopped onion and cook until it starts to turn light golden, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds.
Step 2
Add crushed tomatoes to the skillet, season with salt and pepper. Add Worcestershire sauce and 1 cup of water. Stir.
Step 3
Add to the pan thyme and garlic, crushed by the flat side of a knife. Let the sauce simmer until slightly thickened - about 3-5 minutes.
Step 4
Season the fish fillets with salt and pepper and gently place in the sauce. Cover the skillet with a lid and cook for 4-6 minutes (slightly longer for thicker fish). Open the lid and flip the fish fillets over. Cover the lid and continue cooking for another 2-3 minutes. That's all!
Top with finely chopped cilantro and mint before serving. Delicious!
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