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Tomato Poached Cod with Chili Oil and Herbs

Meet the next recipe to add to your repertoire: Tomato Poached Cod.


  • 1/2 cup olive oil plus more for drizzling

  • 6 garlic cloves thinly sliced

  • 2 small shallot thinly sliced into rings

  • 1.5 teaspoons red-pepper flakes

  • 1.5 pounds small sweet tomatoes, halved

  • Kosher salt and black pepper

  • 1.5 teaspoons fish sauce optional

  • 1 1/2 lbs cod cut into filets

  • 4 ea limes juice


  • In a large nonstick skillet add oil, garlic & shallots. Heat until garlic and shallots are golden. Add the chili flakes and heat for 30 seconds more. Remove immediately from heat, pour in bowl and set aside.

  • Using the same pan, add 3 tablespoons of chili oil (without garlic or shallots) into pan over medium heat. Add sliced tomatoes, season with salt and pepper and cook until jammy- about 6 minutes.

  • Add fish sauce and cook for about 1 minute. Add 1 1/2 cups water and continue to cook for about 8 minutes, the flavors will concentrate but it will still be soupy. While this is cooking- pull the cod out of the fridge. Pat dry and season both sides, because you eat both sides, with salt and pepper.

  • Taste the tomato sauce for seasoning, if it needs more salt- add more. Your tomato sauce will determine how flavorful the fish will be. Add fish to pan, as it cooks it will release water, balancing the flavors. Cook for about 4-5 minutes, if the cod easily flakes when you apply pressure with your finger- it's ready.

  • To serve: Scoop sauce and fish into bowls, spoon garlic/shallot chili oil over the top, sprinkle a handful of herbs over the top and squeeze a generous amount of lime over the entire bowl. Eat with spoon.

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