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Tomato Braised Sablefish

Serves 4.


    Tomato Braised Sablefish

    A quick tomato braise helps keep a splurge fish like sablefish tender and moist (read: much less risk of overcooking), while leaving you with a sumptuous sauce to spoon up. This dish can also be made with other white-fleshed sustainable fish such as Pacific halibut, lingcod, and tilapia. Consider serving with roasted potatoes.


    Tomato Braised Sablefish


    • 2 tsp (10 mL) grapeseed or sunflower oil
    • 1 small yellow onion, thinly sliced
    • 1/2 tsp (2 mL) salt
    • 1 red bell pepper, thinly sliced
    • 1 yellow or orange bell pepper, thinly sliced
    • 2 garlic cloves, minced
    • 1 tsp (5 mL) dried thyme
    • 1 tsp (5 mL) fennel seeds
    • 1/4 tsp (1 mL) crushed red pepper flakes
    • 1/4 tsp (1 mL) black pepper
    • 19 oz (540 mL) can no-salt-added diced tomatoes
    • 1 1/2 cups (350 mL) no-salt-added chicken or vegetable broth
    • 2 bay leaves
    • 1 cup (250 mL) halved cherry tomatoes
    • 1 Tbsp (15 mL) balsamic vinegar
    • 1 1/2 lbs (750 g) sablefish fillets, skin on
    • 1/3 cup (80 mL) chopped parsley


    Per serving:

    • calories415
    • protein26g
    • fat29g
      • saturated fat6g
      • trans fat0g
    • carbohydrates13g
      • sugars8g
      • fibre3g
    • sodium588mg



    In large, heavy-bottomed saucepan, heat oil. Add onion and salt; heat for 4 minutes. Add bell peppers and heat until softened. Add garlic and heat for 1 minute. Add thyme, fennel seeds, red pepper flakes, and black pepper; heat for 30 seconds. Place tomatoes, broth, and bay leaves in pan. Bring to a boil, lower heat, and simmer, uncovered, until liquid has reduced slightly, about 10 minutes. Add cherry tomatoes and cook until they soften slightly, about 2 minutes. Stir in balsamic vinegar.


    Carefully place fish fillets in pot, skin side up, and spoon some sauce overtop. Cover pan and simmer gently over low heat until fish is cooked through, about 7 minutes.


    Divide fish and sauce among serving bowls and garnish with parsley.


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    This recipe is part of the Fishing For Compliments? collection.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.