This recipe will work with a wide array of fish. We made it with Pacific cod, but any lean white fish—walleye, sole, pollock, haddock, redfish, etc.—will work, as would the oilier mackerel or bluefish.
We recommend using a thin fillet for this recipe. The thicker fillets take more time to cook, and therefore more time is needed to baste.
- 1 pound thin skinless fish fillets
- 1/4 cup extra virgin olive oil
- 2 large fresh tomatoes, cut into chunks
- 2 teaspoons Italian seasoning
- A splash of Tabasco or other hot sauce
- Black pepper to taste
1 Prep fillets: Remove any pin bones from the fillets and pat them dry. Salt the fish fillets well and set out on a cutting board.
2 Sauté fish on one side: Heat the olive oil in a sauté pan and set it over medium heat for 2 minutes. Add the fish fillets, which should sizzle gently. Cook undisturbed for 90 seconds.
3 Baste fish with hot pan oil: When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil. Do this constantly until the top of the fillets begin to flake, about 3 minutes.
4 Add tomato, seasonings: Add the tomato chunks, the Italian seasoning and the splash of Tabasco. Swirl around in the pan to combine and let this cook for 90 seconds. Turn off the heat.
5 Swirl tomatoes to emulsify sauce: Put a fish fillet on everyone's plate. Swirl the tomatoes in the pan and add black pepper to taste; this swirling should emulsify the sauce. Spoon out some tomatoes and sauce for everyone and serve at once.
Serve with crusty bread and a dry rose wine.