Name: Spiced-Tomato-Braised Fish
Yield: 4 Servings
Ingredients: 2 lb. skinless cod, haddock, or halibut, cut into 3" pieces; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more; 4 Tbsp. extra-virgin olive oil, divided; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1 3" cinnamon stick; 1 Tbsp. garam masala; 1 tsp. cumin seeds; ½ tsp. freshly ground black pepper, plus more; 1 28-oz. can tomato purée; 1 tsp. sugar; 4 slices sourdough bread

Photo by Emma Fishman, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio

Since fish cooks relatively quickly, the challenge is packing it with lots of flavor without overcooking it. Here we slip fillets into a tomato bath infused with Indian spices such as cumin and garam masala. The result: sublimely flaky fish that’s anything but bland. Mild-flavored whitefish like cod, haddock, and halibut are the perfect complement to the fragrant spices in the tomato purée. But you can swap in any other protein that feels like it could use some help in the flavor department, such as chicken breasts or tofu.

This recipe appears as a part of our Pescatarian Comfort Food Meal Plan.

What you’ll need

Dutch Oven
$100 At Amazon
Large Nonstick Skillet
$50 At Amazon
Fish Spatula
$18 At Amazon

Recipe notes

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Recipe notes

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