White fish in tomato sauce: this is a quick and simple white fish fillet recipe made in one pan.
Now that summer is over (not that we had much summer this year anyway), there is a new series starting on Where is My Spoon. This time I will dedicate the next two weeks to recipes from another part of Romania, from Dobrogea or Dobruja – the territory found in the South-East of the country at the Black Sea.
Dobrogea is a historical region divided in the 19th century between Romania and Bulgaria, and the Romanian part of it comprises the Danube Delta (the link opens in a new tab), which must be one of the most beautiful places I have seen in my life.
To remember and better know that region (from a culinary point of view), I decided to cook some of the dishes I recall eating there and some others that I know are quite common for the region, things I did not get to eat in my grandmother's house. I hope you will like them.
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Recipe ingredients
Fish:
- I used pollock this time because that is easily available in Germany, but you could use more or less any white fish fillet you wish. On other occasions, I have made this fish in tomato sauce with redfish or pangasius fillet.
- The only thing to consider is the thickness of the fish fillet; the thinner they are, the shorter the cooking time.
- Mine were standard about 125 g-140g / 4.4 – 5 oz each, and they only needed 5 minutes of cooking time in the sauce.
- If your fillets are thinner, reduce the cooking time slightly; if they are thicker, increase it slightly, but please don't overcook the fish. Rather cook it for too short a time than for too long.
- If it is still slightly undercooked, it will still have time to get perfect while you bring it to the table, but if it is cooked too long, it is ruined.
Vegetables:
- To make the tomato sauce, you will need some onions, lots of garlic, 1 green bell pepper, canned tomatoes, and tomato paste.
- All simple and super cheap ingredients, that need no further explanation.
How to cook fish in tomato sauce?
This recipe for white fish fillet in tomato sauce is one of the simplest ways of cooking fish. Actually, the only thing you have to keep in mind is to not overcook the fish. A few minutes will be enough.
- Chop the onions and the garlic cloves finely. Chop the pepper into small cubes.
- Heat the oil in a (nonstick) pan.
- Cook the onions and the bell pepper until the onions are translucent.
- Add the garlic and stir for another minute or so.
- Give the chopped tomatoes and their juices to the pan.
- Add the tomato paste and the sugar and stir well.
- Cook for about 15-20 minutes or until the peppers and onions are very soft.
- Place the fish fillets in the pan, spoon a little tomato sauce over them, and let simmer gently for about 5 minutes. If your fish fillets are very thin, reduce the cooking time.
- Do not overcook the fish; it will continue cooking slightly while you take the pan to the table.
- Sprinkle with chopped parsley and serve immediately.
Notes on the pan
- I cook this dish in my beloved cast iron pan, which I have been using a lot during the past two years and which is very well seasoned by now.
- However, a word of caution: I have read that it is inadvisable to make tomato sauce in a very new and not too well-seasoned cast iron pan; the acidity of the tomatoes might not have a very good influence on the pan.
- I cannot say for sure it is so, as I have never had any problems with this issue myself, but it is something that stayed in my mind.
- I have never used my cast iron pan for tomato sauce in the beginning for fear of ruining it, but now that I consider it very well seasoned through quite constant use, I do use it for tomato sauces as well.
- So, if you are unsure, then better use a regular or a nonstick pan.
How to serve?
Our favorite side dish for the white fish in tomato sauce is mashed potatoes. Alternatively, you can serve rice or pasta or just some slices of crusty sourdough bread or French baguette.
OTHER DOBRUJA RECIPES:
- Oven-Baked Pike with Vegetables and White Wine
- Aromatic Skillet Trout with Onions and Whole Peppercorns
- Savory Cheese Pie with Quark, Feta and Yogurt
- Vegan and Healthy Tomato Rice with Zucchini and Carrots
- Skinny Pumpkin Cinnamon Pie: Vegan, Low-Fat and Low Sugar
- Fish Soup with Potatoes and Garlic Sauce
Recipe
White Fish in Tomato Sauce
Equipment
- Large skillet
Ingredients
- 2 medium onions
- 3-4 garlic cloves
- 1 green bell pepper
- 2 tablespoons oil
- 2 cans chopped tomatoes 400 g/ 14 oz each
- 2 tablespoons tomato paste
- ½ teaspoon sugar
- fine sea salt and freshly ground black pepper
- 4 white fish fillet 125 g-140g / 4.4 – 5 oz each (redfish, pollock, pangasius, or similar)
- lots of parsley
Instructions
- Chop the onions and the garlic cloves finely. Chop the pepper into small cubes.
- Heat the oil in the cast iron pan or another pan of your choice. Cook the onions and the bell pepper until the onions are translucent. Add the garlic and stir for another minute.
- Give the chopped tomatoes and their juices to the pan. Add the tomato paste, sugar, some fine sea salt, and pepper. Stir well.
- Cook for about 15-20 minutes or until the peppers and onions are very soft. Adjust the taste with salt and pepper.
- Place the fish fillet in the pan, spoon a little tomato sauce over them and let simmer gently for about 5 minutes.
- Sprinkle with chopped parsley and serve immediately with mashed potatoes.
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.