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Prepped and cooked as shown, added some garlic & onion to the oil, worked out beautifully. Excellent, simple recipe, especially with garden fresh tomatoes.
It really is as delicious as the other reviewers say! I was so pleasantly surprised how well it turned out. First fish dish I ever made that I didn’t ruin. Thank you, Hank Shaw!
My husband loved this recipe! I loved this recipe! We had Pacific cod fillets from Alaska and fresh tomatoes from our CSA farm. We also used sunflower oil that we get from our CSA farm. Very easy, quick and delicious. Will definitely make it again.
This is ridiculously simple and sooooo good! Salt the tomatoes to taste and enjoy!
Hi Ken, I’m so glad you like the recipe! It is crazy easy, isn’t it?
I made this last night with cod. It was so good. Thanks for posting! BTW, everything I have made on this site is delicious.
I’m so glad you liked it Shirley!
Thank you so much for this recipe, absolutely delicious and so simple to make!
Excellent. Made with cod, local tomatoes (coming into season now), and 2 T chopped herbs from our garden (mostly basil, oregano, then parsley, rosemary, sage, thyme), Served with Carolina Gold Rice and steamed Broccoli. So, so good! And looking forward to some amazing fish cakes with the leftovers!
Hey Keith, Can you post your fish cake recipe? Cheers!
Fantastic recipe. I’ve made it a couple of times– this time with a Penzeys creamy peppercorn seasonings base, since I’m out of Italian seasoning. It was delicious.
I made this tonight – it is one of the most perfect dishes I’ve ever made and can’t wait to make it again. Oil and seasonings along with the hot sauce and tomatoes are a perfect marriage in this simple recipe.Over some rice could not have been more perfect.
Thank you, it’s a keeper!
What a classic and beautiful dish! The few ingredients and ease of preparation belie how wonderful this must taste. I’ve been a happy “lurker” on Elise’s inspiring blog for some time now, but this simple though fantastic recipe was the catalyst to my creating an account and stepping out of the “shadows”. Thank you, Elise – and Hank! – for sharing your recipes with all of us.
Really simple, really tasty with the cod we used, and oh my gosh really messy cleanup. Oil splatter all over stove, floor, and me. Even with heat on low instead of medium.
Love this recipe! We”ve had it four times in the past month with fresh cod. Just had it with salt cod. Oh. My. So so so good. Added a bit of white wine when we added the tomatoes. Let it sit for about five minutes off the heat for about ten minutes so the flavors could meld. Topped with fresh parsley and a few kalamata olives. Thanks for the terrific recipe!
1/4 cup Olive Oil is far too much oil for that amount of fish. If I wanted that much I’d buy fatty fish with better omega 3 oils. The tomato absorbs the oil so it was a good idea to include it in the recipe. The tanginess was nice with the fish also. But this dish has a high fat content overall unfortunately.
Obviously I wanted it that way. If you don’t want that much olive oil, use less. ~Hank
This is similar to a dish I make with tomatoes, artichoke hearts and black olives. It works well with snapper, tilapia, halibut. I agree that it is almost a foolproof way to cook fish. Thanks for sharing this!
Delicious! I used halved orange cherry tomatoes and it turned out great. The sauce was perfect for sopping up with bread. Will be making this again.
This recipe sounds delicious, I can’t wait to prepare it. I may add a few capers ad/or kalamata olives as well. It is also healthy and light…makes a gorgeous presentation.
We shy away from fish from the Orient. Pacific cod or halibut is our fref.Only its not thin. This sounds so good we’ll try it anyway.The printed copy almost fit on a 3×5 card. Hint Hint
What a lovely combination of ingredients, hubby and I love Cod, fresh tomatoes and olive oil. I think this would also be good over steamed rice.
this was pretty good! my boyfriend was surprised at how simple yet delicious it was.
i used frozen flounder fillets, which was very thin.. flat frozen flounder fillets haha.. and was able to baste it by simply rocking the frying pan back and forth, sloshing the fat all over the top of the fish.
delicious, although i’ve got to say the sauce, what with the 1/4 cup of olive oil, was too greasy to enjoy entirely. any remedy for that?
Use less oil! ;-) Seriously, this is intended for lean, white fish, and you don’t actually eat all 1/4 cup of olive oil. But if you want to drop it by a tablespoon or so, you’ll be fine. ~Hank,/em>
This is another recipe I am looking forwards to trying. I get given fresh mackerel when ever my friends catch too many – I usually just fry them in seasoned flour, so this is a good new recipe to try. Thanks.
This recipe is especially good with mackerel, as the tomatoes cut the oiliness of the fish quite well. ~Hank