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Ingredients
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Marinade & Fish
Tomato & Sauce
Finish & Garnish
Method
Marinade & Fish
Prepare the marinade
In a shallow dish combine 2 tbsp olive oil, 2 tbsp fresh lemon juice, minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp red pepper flakes (if using). Whisk until blended.
Marinate the fish
Pat the fish fillets dry with paper towels. Place fillets in the dish and spoon marinade over both sides so they are evenly coated. Cover and refrigerate for 20–30 minutes (no more than 45 minutes for delicate fish).
Tomato & Sauce
Sweat the vegetables
Heat 2 tbsp extra virgin olive oil in a large skillet or shallow sauté pan over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the sliced red bell pepper and continue to cook another 4–5 minutes until softened.
Build the sauce
Stir in 1 tbsp tomato paste and cook 1 minute to remove raw flavor. Add the diced tomatoes (or crushed canned tomatoes), 1 cup dry white wine or fish stock, and 1 bay leaf. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly. Taste and add 1 tsp piri-piri or hot sauce if you want more heat.
Season the sauce
Season the simmering tomato sauce with 1/2 tsp salt and 1/4 tsp black pepper. Remove and discard the bay leaf. Stir in 2 tbsp chopped fresh parsley and keep the sauce at a low simmer.
Finish & Cook Fish
Poach the fish in sauce
Make shallow wells in the simmering tomato sauce with the back of a spoon. Nestle the marinated fish fillets into the wells so they are partially submerged in the sauce. Spoon a little sauce over the tops. Cover the pan and simmer gently over low-medium heat for 6–10 minutes, depending on thickness, until the fish flakes easily with a fork and registers 135–145°F (57–63°C) at the thickest point.
Finish and rest
Carefully transfer the cooked fillets to a warmed serving platter. If the sauce is thin, increase heat and reduce 1–2 minutes to concentrate flavor, then taste and adjust seasoning. Spoon the sauce over the fish.