This dish just screams summer! Simply seasoned white fish poached in a slightly spicy tomato broth and topped with a quick olive and parsley tapenade. It also happens to be a great way to use up any leftover arborio (risotto) rice when you don’t feel like making risotto. Plus, it’s a one pot meal that comes together in 30-ish minutes, making it perfect for a quick and easy weeknight dinner.
Equipment
Here’s everything you need to make tomato-poached white fish with Calabrian peppers and rice:
- braiser or dutch oven
- chef’s knife
- cutting board
- small bowl
- wooden spoon or spatula
You can find the full ingredients list and instructions below!
Cooking Tips
- You can use just about any white fish! I’ve made this with cod and baja, but halibut, snapper or tilapia would also work.
- Don’t wash your rice (just this once!) I know you want to, but the extra starches will help thicken the water and turn it into a delicious sauce for serving.
- Play around with the olive tapenade by adding capers, Kalamata olives and interesting vinegars. Right now I’m obsessed with a Meyer lemon and honey vinegar that I found at the specialty food store, and it would be absolutely dreamy mixed with the fresh lemon juice here. Whatever you do, just have some fun with it!
Tomato-Poached White Fish with Calabrian Peppers and Rice
A delicious, summer-y one-pot meal.
Ingredients
Method
- Cut 350g cherry tomatoes in half lengthwise. Slice 3 garlic cloves and cut 1/2 the lemon into 6-8 thin slices, leaving the other half intact.
- Heat a large braiser or dutch oven on medium-high and add 1/4 cup olive oil. When hot, add halved cherry tomatoes. Season with a generous pinch of salt (about 1/2 tsp) and cook until they softened, about 5 minutes. Once soft, use the back of a wooden spoon to crush the tomatoes, releasing their juices and creating a rustic tomato sauce. Add in sliced garlic and 1 tbsp Calabrian peppers in oil. Cook until the garlic is soft and fragrant, about 2 minutes.
- Add 3/4 cup arborio rice and toss to coat in the tomato sauce. Let cook for 2 minutes, or until the rice goes from pale white to slightly translucent. Add 2 1/2 cups water and season again with a very generous pinch of salt. Bring to a gentle simmer, cover and let cook on the lowest setting for 15 minutes.
- Meanwhile, season 3-4 white fish fillets with salt all over, about 1/2 tsp of salt on each fillet and set aside. Roughly chop enough parsley to fill 1/2 cup. To the parsley on the cutting board add your olives. Continue chopping until the olives are roughly chopped and the parsley is more finely diced. Transfer to a small bowl and add juice of 1/2 lemon, 1/4 cup olive oil and a few cracks of black pepper. Taste and adjust seasoning.
- Back on the stove, remove the lid and give the rice a stir. Place seasoned fish fillets on top, then cover with more cracked black pepper and the lemon slices, about 2 per. Put the lid back on and cook on low for 5 minutes, or until the rice is fully cooked.
- When the timer goes off, remove from heat and let sit, covered, for 5 minutes. You'll know it's done when the fish turns opaque and easily flakes when prodded with a fork. Serve with olive tapenade and enjoy!
Notes
If using tomato paste, add the garlic first to the oil in the pan. When fragrant, add in the tomato paste and Calabrian peppers, then cook until the tomato paste becomes darker in colour and is starting to stick to the bottom of the pan. Careful not to burn it! Then, add in your water, and continue with the recipe!