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Tomato-poached fish with chilli oil & coriander

Tomato-poached fish with chilli oil & coriander

By Adam Nambiar
5’ Prep time
25’ Cook time
30’ Total time
259 Calories
4 Serving

Summary

This stylish fish supper requires only a handful of fabulous ingredients and takes just half an hour to get on the table. this is also tasty served with rice in place of the toast.
Adam Nambiar 0 Followers

Step by Step

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Step 1

Heat 1 tbsp oil in a sauté pan and cook the chilli flakes for about 1 minute until sizzling and fragrant. Tip into a small bowl.
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Step 2

Heat the remaining oil in the pan and cook the garlic and shallots for 5 minutes. Add the tomatoes, cut-side down, cover and cook gently for 5 minutes, then turn over.
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Step 3

Add the broth or stock and beans with their water to the pan and bring to a simmer. Lower the fish fillets in, then cover and simmer gently without moving for 10-12 minutes, until the fish is cooked through, opaque and flakes easily with a fork. Season to taste.
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Step 4

Divide between bowls and drizzle over the chilli oil. Scatter with coriander leaves and serve with warm, buttered toast.

Ingredient

  • Garlic
    Garlic
    2
  • Chilli flakes
    Chilli flakes
    1 tsp
  • Butter beans
    Butter beans
    360 grams
  • Echalion shallots
    Echalion shallots
    2
  • Waitrose 1 red choice tomatoes
    Waitrose 1 red choice tomatoes
    300 grams
  • Essential olive oil
    Essential olive oil
    2 tbsp
  • Cod fillets
    Cod fillets
    120 grams
  • Chicken stock
    Chicken stock
    324 grams
  • Coriander
    Coriander
    25 grams

Nutrition Facts

View nutrition facts
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