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
2-4
servings35
minutesIngredients
350g cherry tomatoes or 3 tbsp tomato paste
1 tbsp diced Calabrian peppers in oil
3 garlic cloves
3/4 cup arborio rice
3-4 150g white fish fillets like cod, baja, halibut or tilapia
large handful of parsley (leaves and stems)
1 cup castelvetrano olives, pitted
1 lemon
1/2 cup olive oil, divided
salt (I'm using Diamond Crystal Kosher)
cracked black pepper
Directions
Cut 350g cherry tomatoes in half, if using. Slice 3 garlic cloves. Cut 1/2 the lemon into 6 thin slices and set aside. Leave the other half intact.
Heat a large braiser or dutch oven on medium-high. 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 soften and release their juices, about 5 minutes.
Use the back of your spoon to crush the tomatoes. Add in sliced garlic and 1 tbsp Calabrian peppers in oil. Cook until the garlic is soft and the tomatoes turn into a rustic-looking sauce, about 5-10 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 (about 1 tsp). Bring to a low simmer, cover and let cook on the lowest setting for 15-20 minutes, or until the rice is cooked.
Meanwhile, season 3-4 white fish fillets with salt all over, about 1/2 tsp of salt on each fillet. Set aside.
Roughly chop a large handful of parsley, once chopped you should be able to fill about 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.
In the last 5 minutes of cook time, remove the lid and fluff up the rice. Place your seasoned white fish fillets on top, then cover with more cracked black pepper and the lemon slices. Put the lid back on and reset the timer to 5 minutes.
When the timer goes off, remove from heat and let sit, covered, for another 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!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
And let me know how the recipe worked out for you in the comment section below. It’s always nice to hear from you!