Savory Tomato and Chilli Oil Fish
A vibrant and flavorful dish featuring flaky fish in a rich tomato and chilli oil sauce.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
Ingredients
Fish
- 500 grams Firm white fish fillets (cod or tilapia) Fresh, boneless, and skinless.
Sauce
- 4 medium Ripe tomatoes Diced.
- 3 tablespoons Chilli oil High-quality for best flavor.
- 4 cloves Garlic Minced.
- 1 medium Onion Finely chopped.
- 1 handful Fresh herbs (coriander or parsley) Chopped, for garnish.
- Salt To taste.
- Black pepper Freshly ground, to taste.
- 1 tablespoon Lemon juice Freshly squeezed.
Instructions
- Pat the fish fillets dry with paper towels and season with salt and pepper. Set aside.
- In a large skillet, heat chilli oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional minute.
- Add diced tomatoes to the skillet, stirring well. Cook for about 10-12 minutes until the tomatoes break down into a sauce.
- Gently place the seasoned fish fillets into the skillet, spooning the sauce over the top. Cover and simmer for 8-10 minutes until the fish is cooked through.
- Remove from heat, squeeze lemon juice over the fish, and sprinkle with chopped herbs.
- Transfer the fish to a serving platter and spoon more sauce over the top. Serve immediately.
Notes
This dish can be served over rice, with crusty bread, or alongside a fresh salad. Store leftovers in an airtight container for up to three days.