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The Hidden Hostess: Fish Poached in Tomato

Encore Presentation

The Hidden Hostess, Rebecca Elman, shares a recipe for Fish Poached in Tomato.

Fish Poached in Tomato

Serves 2


2- six-ounce pieces firm white fish (cod, halibut, flounder, haddock)- skin removed
2 tablespoons olive oil

2 garlic cloves-thinly sliced

½ teaspoon crushed red pepper flakes (optional)

1 x 15 ounce can whole peeled tomatoes, drained

¼ cup white wine

2 bay leaves

¼ cup water

Salt and pepper

2-3 sprigs fresh thyme, oregano, or parsley, chopped


Season your fish with salt and pepper and set aside.

In a medium skillet, heat 2 tablespoons of olive oil over medium heat.  Add garlic and red pepper flakes (if using) and cook for 2-3 minutes.  Add tomatoes, crushing with your hands.  Next add white wine, bay leaves, and ¼ cup water.

Bring to a boil, reduce heat, and then simmer for 5-8 minutes. Taste for seasoning, salt and pepper.

Add your fish to the tomato mixture, gently nestling them into your skillet.  Cover skillet and keep heat at a very low simmer.  Cook until fish is just opaque, 5-7 minutes (longer if your fish is thicker).

Transfer fish to a plate or bowl.  Garnish with fresh herbs.  Serve with rice or potatoes.

Rebecca Elman is a personal chef from State College. Through her business, The Hidden Hostess, she offers meal planning, cooking classes, catering services, and much more. Call (646) 318-0825 for more information.

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