Another big hit in our household!

Tonight I prepared fish because many people love to eat fish, but are a little unsure about cooking it at home. At Choices, we carry Orca Bay cod fillets, which are wild caught and from Alaska. It is a mild, flaky fish making it a great choice for even the most anti-fish family member.

Tomato-Poached Fish with Chile Oil and Herbs

(adapted from the New York Times recipe by Alison Roman) Click here for the original recipe.

1/4 c. olive oil

4 garlic cloves, thinly sliced

a quarter of a red onion, thinly sliced

1 t. red pepper flakes

1 lb. tomatoes, sliced in wedges

kosher salt & black pepper

1 t. fish sauce

1 1/4 lb. cod fillets (or substitute any mild flaky fish)

2 slices of your favorite thick sliced bread

1-2 T butter

1/2 t garlic salt

1 c. cilantro leaves

1/4 c. mint

lime, sliced into wedges for serving

Heat olive oil in a large skillet (use one with a lid) over medium high heat. Add garlic and shallots and cook, stirring often until they start to get slightly brown, 2 minutes or so. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
Add tomatoes to the skillet and season with salt and pepper. Cook, stirring occasionally until the tomatoes start to get saucy and jammy, 5 - 8 minutes. Add fish sauce and 1 cup of water. Cook until thickened but still brothy. 3-5 minutes. Season with salt and pepper to taste.
Lay the fish fillets gently on the bubbling tomato concoction. Sprinkle with salt & pepper, then cover with skillet lid. Let them simmer for about 4-6 minutes, maybe longer if you have some thicker fillets. I inserted a fork and turned it slightly with each fillet to see if it flakes easily. If it does, then your fish is done. It should now look white/opaque.
While the fish is cooking, toast 2 slices of your favorite thick sliced bread. Chop it into cubes and place in a small bowl. Melt the butter in the microwave and add the garlic salt. Stir.
Pour the garlic butter over your bread cubes.
When the fish is done, sprinkle the bread cubes over the fillets. Throw the skillet (no lid) into the broiler for about 2 minutes, just to crisp up the bread.
To serve: Scoop a fish fillet into a shallow bowl with some of the tomato broth, making sure to include a fair number of bread cubes. Spoon some of the browned onion/garlic/chile oil over it all. Garnish with mint, cilantro and a squeeze of lime. DO NOT skip this part. It adds such brightness to the dish!
I served it with short grain brown rice and a salad.

Keep eating deliciously, Rockford!

Enjoy your eating adventures, and remember healthy food does not have to be boring.

Another One Pan Meal: Tomato-Poached Fish with Chile Oil and Herbs