Quick-Braised Fish Fillets or Steaks in Tomato Sauce

This quick and flavorful fish braised in tomato sauce recipe is the perfect choice for a fast and delicious dinner. The fish is simmered with aromatic garlic, onions, and tomatoes, creating a stew-like sauce that complements the tender, flaky fish. The dish comes together in just 30 minutes, making it an excellent option for busy weeknights or when you want a satisfying meal without spending too much time in the kitchen.

Serve the braised fish over rice or toss the sauce with pasta, placing the fish on top for a delightful twist. This versatile recipe can be easily adapted to use different types of seafood, allowing you to experiment with your favorite flavors.

Now, let’s explore the ingredients and instructions to create this delightful Quick-Braised Fish in Tomato Sauce.

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• Extra virgin olive oil as needed
• About 1 1/2 pounds thick fish fillets or steaks
• Salt and freshly ground black pepper
• All-purpose flour for dredging
• 1 tablespoon minced garlic
• 1 large onion, sliced
• 1/4 cup dry white or red wine or water
• 2 cups chopped tomatoes (drained canned tomatoes are fine)
• 1/2 cup fresh chopped basil for garnish (optional)

INSTRUCTIONS:

1. Put about 1/8 inch oil in a large, deep skillet over medium-high heat. Sprinkle the fish with salt and pepper.
2. When the oil is hot—it will shimmer, and a pinch of flour tossed into it will sizzle—dredge the fish in flour and brown quickly, about 2 minutes per side. Avoid overcrowding the fish; work in batches if necessary. As you finish browning, transfer the fish to a plate.
3. Pour off all but 2 tablespoons of the oil and lower the heat to medium.
4. Stir in the minced garlic and sliced onion, sprinkle with salt and pepper, and cook, stirring, until they begin to soften, about 2 minutes.
5. Stir in the wine and let most of it bubble away, then add the chopped tomatoes and cook, stirring occasionally, for about 5 minutes, just until the tomatoes release some juice.
6. Return the fish to the pan (now it’s okay to crowd) and continue to cook until done, about 5 minutes more (a thin-bladed knife inserted into the center will meet little resistance).
7. Taste and adjust the seasoning, then serve the braised fish garnished with fresh chopped basil, if desired.

VARIATIONS:

• Quick-Braised Scallops in Tomato Sauce: Substitute sea scallops for the fish fillets or steaks and follow the same instructions.

• Braised Whole Fish in Tomato Sauce: Use a big pan or roasting pan with a foil cover if braising several smaller fish. Double the other ingredients and cook the fish for 10 to 20 minutes, depending on the size.

• Braised Squid in Tomato Sauce: Use 2 to 3 pounds of cleaned squid, cut into rings or left whole as desired. Double the other ingredients and cook the squid until very tender but not completely dry, about 45 minutes. Serve with pasta or toasted bread.

Enjoy this Quick-Braised Fish in Tomato Sauce as a delightful and quick meal that’s sure to impress your family and guests with its rich flavors and tender fish. Bon appétit!