Braised Fish with Tomato Sauce

I’m not sure if a fish dish can be considered sexy, but if it can, this braised fish with tomato sauce should be. A healthful dish with flaky white fish and rich, flavorful stewed tomatoes and spinach. The bonus here, it’s also a quick meal and can be pulled together on a hectic weekday night or on a long lazy weekend when good food is your priority, but the energy to cook is not.

braised fish with tomato sauce

Fish-wise, you have some options with this recipe. I suggest using an easy-to-cook, mild-tasting, flaky fish such as; cod, sole, snapper, haddock, or pollock. For me, cooking with fish is all about availability and freshness. Most fish recipes are very forgiving when it comes to the type of fish used. Although a recipe calls for one kind, there are almost always other options.

braised fish with tomato sauce

Tips for Buying Fish

  • Check the smell first. Fresh fish will smell clean, slightly briny with very little odor. You should never encounter a “fishy” smell — any off- or fishy odor is the first sign the fish isn’t fresh.
  • If buying whole fish, look at the eyes. The eyes should be bright, shiny, and full; cloudy (or milky) sunken eyes are dead giveaways the fish has been sitting around too long.
  • Take a look at the skin and scales: the fresher the fish, the brighter and more metallic the skin. The skin should not be dull, even in patches.

braised fish with tomato sauce

  • The gills of a fish should be clean and bright red. As a fish ages, its gills will dull and start to turn brown (slimy gills are a sure sign the fish is starting to go bad).
  • When buying steaks or fillets, check to make sure the flesh is bright and firm, not dull. It should spring back from touch (it should not be soft or squishy). Check the structure (or grain) of the flesh, to make sure it’s smooth and intact, not broken or flaky. The flesh should be moist, but any moisture should be clear (not cloudy) and the flesh should never feel slimy.

braised fish with tomato sauce

This braised fish with tomato sauce is a very simple dish with subtle flavors of paprika, coriander, and cumin that, when stewed together, have a vague similarity to an egg-based dish I adore, Shakshuka. The ease of preparation makes this a no-brainer provided I can get fresh fish, a go-to in my house, at least for the three of us.

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

2 thoughts on "Braised Fish with Tomato Sauce"

  1. Avatar photo Karen says:

    Finally had a chance to make this! Wasn’t sure where to add the tomatoes, so I added them with the spinach. DELICIOUS!

    1. Love it. You added the tomatoes right where they should go! So glad you liked this recipe, I had a feeling you would.

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