White fish in tomato sauce is a quick and easy recipe that features white fish fillets cooked in a tasty tomato sauce, all made in just one pan.
This white fish in tomato sauce is a quick and easy one-pan recipe. The dish starts with a simple tomato sauce, which becomes a flavorful base for tender white fish fillets like cod, redfish, pangasius, or pollock.
Featured comment:
Kathleen: I love the simplicity and wonderful flavor of this dish. Good enough for company but easy enough for a busy day dinner. I have made it with Pike and Ling Cod. Both were excellent. Thank you!
This meal pairs wonderfully with mashed potatoes like these Garlic Parmesan Mashed Potatoes or just crusty bread to soak up that delicious tomato sauce. Try it with this homemade Garlic Bread Baguette, for instance. Add a simple side dish like a green salad with vinaigrette or Buttered Green Peas.
This is one of those go-to fish recipes I make more often than others because it's so simple, comforting, and loved by everyone. Try more super easy fish or seafood combined with tomato recipes, such as Trout Stew, Fish Soup with Potatoes, or Calamari Stew with Tomato Sauce.
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Recipe ingredients
Any white fish works well in this recipe. I used pollock today, but I've made this dish many times with other types of white fish as well. The fish fillets I used were of standard weight, about 4.5 – 5 oz/ 125 g -145 g each. You can use fresh fish, but frozen and thawed fish fillets are fine.
To make the tomato sauce, you'll need onions, several cloves of garlic, bell peppers, canned tomatoes, tomato paste, olive oil or sunflower oil, fresh parsley or basil, a little salt, and ground black pepper. You can add a pinch of red pepper flakes for a little heat. These ingredients are simple and budget-friendly.
See the recipe card for full information on ingredients and quantities.
What other types of white fish can I use?
Pollock, cod, sea bass, hake, sole, halibut, tilapia, flounder, or pangasius. The cooking time will remain roughly the same if the fillets are not thicker than standard.
If your fillets are thicker (for instance, the middle pieces of cod fillets), they might need an extra couple of minutes of cooking time. The width of the fillets doesn’t affect the cooking time as much as the thickness does.
Fresh or frozen fish fillets?
If you can get fresh white fish, it's great! Otherwise, frozen fish works very well in this recipe, too, better than it would work in a recipe that involves searing the fillets directly in the pan. Frozen fish can be more watery, so pat it dry thoroughly by letting it rest between paper towels for 15 minutes before cooking.
The best way to thaw fish fillets overnight is to place them in the refrigerator. For quicker thawing, seal the fillets in a plastic bag and submerge them in a bowl of cold water for about an hour. Avoid using warm water or microwaving, as these methods can affect the fish’s texture.
Learn how to make Oven-Baked Pike, too.
How to cook white fish in tomato sauce?
This white fish fillet in tomato sauce recipe is one of the simplest ways to cook fish. Be sure not to overcook the fish - a few minutes is usually enough.
Step #1: Heat oil in a large nonstick pan or skillet, then cook the diced onions and bell peppers until softer. Add the garlic and stir for another minute.
Step #2: Add tomatoes and their juices, tomato paste, and sugar. Simmer for 15-20 minutes, until the peppers and onions are very soft.
Step #3: Add the fish fillets in the pan in a single layer, spoon some tomato sauce over them, and let them simmer gently on low heat until done.
Step #4: Adjust the taste, sprinkle with parsley, and serve immediately.
If the fillets are very thin, reduce the cooking time; if they are thick, increase it very slightly. Avoid overcooking the fish; it will continue to cook slightly while you bring the pan to the table. Sprinkle the fish in tomato sauce with fresh herbs and serve immediately.
Good to know!
Pollock fillets cook in just 5 minutes, but the exact time depends on the type and thickness of the white fish you are using: thinner fillets need less time, while thicker ones may require a bit more. Check out this Fish Soup with Vegetables; it's also made with pollock.
It's better to slightly undercook the fish since it will continue cooking as you bring it to the table. Overcooking can make the fish dry, so be sure not to leave it in the pan for too long.
Storage
White fish in tomato sauce is best served immediately.
However, you can refrigerate the leftovers in an airtight container for 2-3 days.
Reheat them gently in a pan or in the microwave.
White Fish in Tomato Sauce
Equipment
- Large nonstick pan
Ingredients
- 1 medium onion about 3.5 oz/ 100 g
- 3 large garlic cloves
- 1 green bell pepper
- 2 tablespoons oil
- 2 cans chopped tomatoes 400 g/ 14 oz each
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon balsamic vinegar up to 1 tsp, to taste
- 4 white fish fillets 125 g-140g / 4.5 – 5 oz each, Notes 1, 2
- 2 tablespoons parsley
Instructions
- Chop the onions and the garlic cloves finely. Chop the pepper into small cubes.1 medium onion + 3 large garlic cloves + 1 green bell pepper
- Saute vegetables: Heat the oil in the pan. Cook the onions, bell peppers, and a pinch of salt until softer, about 10 minutes. If necessary, add a small splash of water after about 5 minutes to help the onion soften. Add the garlic and stir for another minute.2 tablespoons oil
- Add chopped tomatoes and their juices. Add tomato paste, sugar, some fine sea salt, and pepper. Stir well.2 cans chopped tomatoes + 2 tablespoons tomato paste + 1 teaspoon sugar + ½ teaspoon fine sea salt + ½ teaspoon fine sea salt + ¼ teaspoon freshly ground black pepper
- Cook the tomato sauce for 20 minutes or until the peppers and onions are very soft. Adjust the taste with balsamic vinegar, salt, and pepper.½ teaspoon balsamic vinegar
- Add white fish: Place the fish fillets in the pan, spoon a little tomato sauce over them, and let them simmer gently for about 5 minutes or longer, depending on their thickness. You should be able to flake the fillets easily. However, don't overcook them (Note 3). 4 white fish fillets
- Sprinkle with chopped parsley and serve immediately with mashed potatoes. 2 tablespoons parsley
Notes
- White fish: Pollock, cod, sea bass, hake, sole, halibut, tilapia, flounder, or pangasius. The cooking time will remain roughly the same if the fillets are not very thick.
- Fresh white fish is great, but frozen fish works well in this recipe, too, even better than in recipes that require searing the fish in the pan. Since frozen fish can be watery, pat it dry between paper towels for 15 minutes before cooking.
- If your fillets are thicker (for instance, the middle pieces of cod fillets), they might need an extra couple of minutes of cooking time. The width of the fillets doesn’t affect the cooking time as much as the thickness does.
- It's preferable to slightly undercook the fish because it will keep cooking as you bring it to the table. Overcooking can result in dry fish, so make sure not to leave it in the pan for an excessive amount of time.
Nejat says
This is the Turkish dish Domatesli balik ! This is old ottoman recipe that has been incorporated into most Balkan cuisine and has also become part of their culture. Very delicious recipe best made with grouper fish . Very expensive and difficult to find a supplier of this fish . But the tastiest and most highly prized fish
Adina says
I would love to try it with grouper fish. Thank you for the tip! It is a recipe from the Danube Delta area, which was heavily influenced by the Ottoman Empire.
Agness of Run Agness Run says
This dish is so yummy, Adina! I will definitely give it a try!
Kathleen Labounty says
I love the simplicity and wonderful flavor of this dish. Good enough for company but easy enough for a busy day dinner. I have made it with Pike and Ling Cod. Both were excellent. Thank you!
Adina says
Thank you for the feedback, Kathleen, I am happy to hear you liked the recipe. 🙂
Karl @ Healthy Kreation says
This is such a hearty fall recipe thats simple to make and quite versatile as well. Perfect for the entire family. Thanks for sharing this.
Chris Scheuer says
It sounds like an idyllic time and this is a delicious way to relive it! I love how easy this is!
Sissi says
Thanks for sharing your holiday memories! I am actually relieved the warmer days have come.... this summer has been the hottest in my whole life, I think. Over 30°C in shade for so many days....
Your fish looks delicious and makes me want to try a fish in tomato sauce (I don't think I've ever had fish this way).
The only time I made a tomato sauce in my beloved De Buyer pan (iron), the whole seasoning I had developed in a year or more simply disappeared and I had to repeat it several times to be able to fry anything in this pan... After this experience I never put tomato sauce in my Lodge pans. I think it depends how much time you let the tomato sauce simmer in a pan, but I prefer to play safe now! I cook tomato sauces in inox pans.
Kathy@Beyond the Chicken Coop says
What an amazing adventure! You are lucky to have found such a spot. This fish looks wonderful. We eat a lot of fish, but I've never had fish with a tomato sauce. It looks very comforting and I will need to give it a try!
Angie@Angie's Recipes says
It looks healthy and very delicious. I am a fan of tomato sauce...simple and healthy.