Tomato & Fish

This is weeknight fish at its simplest. Fillets get topped with a fresh mixture of chopped tomato, onion, and basil, then simmered in butter with lemon juice and water until tender. Ten minutes from skillet to plate.

The tomato-basil mixture placed on top of each fillet steams as the fish cooks below, infusing the flesh with flavor from both sides. The lemon juice and water create a light poaching liquid that keeps the fish moist without drowning it.

A touch of dill adds a herby, anise-like note that pairs naturally with fish and tomato. It’s a small amount but it rounds out the flavor.

Kitchen Tips

• Use any firm white fish: cod, halibut, tilapia, or sole all work well here. Avoid very thin fillets that fall apart during simmering.
• Don’t overcook. Ten minutes is enough for most fillets. The fish is done when it flakes easily with a fork and turns opaque all the way through.
• Use a ripe, in-season tomato for the best flavor. Out-of-season hothouse tomatoes taste like nothing and water down the dish.
• Spoon the pan juices over the fish when plating. That butter-lemon-tomato liquid is too good to leave behind.

Variations

• Add capers and a splash of white wine to the pan for a Mediterranean twist.
• Use cherry tomatoes halved instead of a chopped large tomato for a sweeter, more concentrated burst.
• Swap basil for fresh tarragon for a French-inflected version.