Made with Caramelized Shallot and Anchovy

Tomato-Poached Fish With Lemon and Herbs

Name: Tomato-Poached Fish With Lemon and Herbs
Yield: Serves 4
Ingredients: ¼ cup olive oil, plus more for drizzling; 1 lemon, thinly sliced, seeds removed; Kosher salt and black pepper; 1 jar Roman’s Classic Tomato and Garlic, Spicy Tomato with Fennel or Caramelized Shallot and Anchovy sauce; 1 ¼ pounds fluke, halibut or cod, cut into 4 equal pieces; ½ cup parsley or basil, tender leaves and stems; Nice sourdough bread, a pot of rice or couscous for serving

Serves 4

Shop the sauce

The best kept secret about tomato sauce is that the most wonderful way to use it isn’t pasta, it’s poaching fish. Pick a mild white fish like fluke, flounder, cod or halibut (and yes, frozen and thawed is okay!). Adding crushed olives at the end here would also be a really nice idea.

Ingredients

¼ cup olive oil, plus more for drizzling
1 lemon, thinly sliced, seeds removed
Kosher salt and black pepper
1 jar Roman’s Classic Tomato and Garlic, Spicy Tomato with Fennel or Caramelized Shallot and Anchovy sauce
1 ¼ pounds fluke, halibut or cod, cut into 4 equal pieces
½ cup parsley or basil, tender leaves and stems
Nice sourdough bread, a pot of rice or couscous for serving

Preparation

Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add half of the lemon slices and cook, swirling the skillet constantly until they start to soften and turn light golden brown, 2 minutes or so.
Add tomato sauce and 1 ½ cups water to the skillet and season and bring to a simmer. Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
Season the fish with salt and pepper and gently lay the pieces in the brothy sauce. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
To serve, transfer fish to a large shallow bowl or serving platter (or divide among four bowls). Spoon sauce over and scatter with remaining lemon slices and herbs. Drizzle with more olive oil before serving with bread, rice or couscous.

Note: You can also replace the raw fish with grilled fish, especially nice with swordfish steaks.

More recipes with Caramelized Shallot and Anchovy sauce

A Little Eggplant Parm

The first time I made this, I texted several friends that I had “just made one of the more delicious things I’ve ever made in my life,” a text I send maybe once a year, if that. Anyway, no the eggplant does *not* need to be salted, no we *will not be frying* the eggplant. Yes, it does basically taste like eggplant parmesan but lighter, fresher, tangier, crunchier. If you don’t care for capers, you can skip them, just know you are, in fact, missing out.

Caramelized Shallot Pasta

This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes. Note: While not meant to be an exact copy of the recipe above, Roman’s Caramelized Shallot and Anchovy sauce is a perfect replacement for days when you can’t be bothered to slice all those shallots. If you’re in the mood, melt down a few more anchovies in a bit of olive oil with a nice pinch of red pepper flakes before adding the sauce.