This butter and tomato poached white fish recipe is a great option when you’re looking for a delicious seafood dinner any night of the week or for a special occasion.
Every time we have fish, we love it so much we wonder why we don’t have it more! It just isn’t as regular a part of our rotation as other proteins like chicken and fish, but we are going to change that, especially with recipes like this buttery tomato fish!
What ingredients do I need to make this white fish recipe?
- Butter – melting butter is the base of this dish
- Canned diced tomatoes – tomatoes, with a few added spices and seasonings help make the very best sauce for white fish.
- Tomato puree – along with the diced tomatoes, tomato puree helps create a dish with plenty of sauce – one of my favorite parts!
- Cod – you can use any white fish for this recipe. Halibut, rockfish or tilapia are great alternatives.
- Kale – the kale in this recipe cooks down and is a great way to add a healthy vegetable to the dish.
The first thing you will do to start this delicious dinner recipe is melt butter in a large saucepan. Add in onions, garlic and tomatoes. This is the start to the amazing sauce the fish will rest in.
This butter poached whitefish is so delicate and delicious. The fish cooks in a tomato sauce and is finished with kale and some parmesan cheese.
When I make this recipe, I like to use cod, but there is some flexibility with this main ingredient.
- You could use any of your favorite white fish, such as tilapia, halibut or rockfish.
- You can use 4, 4oz. filets or 2, 5 oz. filets. The recipe is calculated for 12oz. of fish.
This butter and tomato poached white fish recipe will end up with plenty of sauce, so I love to enjoy it alongside tasty roasted potatoes.
Butter and Tomato Poached White Fish
- 3 Tbs. butter divided
- 1/2 medium yellow onion chopped
- 1 clove garlic pressed
- 1 can petite diced tomatoes (14.5 oz.)
- 1 can tomato puree (15 oz.)
- 1/2 tsp salt
- 12 ounces cod or other white fish
- 6 ounces kale stems removed and chopped
- 1 Tbs. freeze dried chives (or 1 tsp fresh chives)
- 2 Tbs. grated parmesan cheese
- Put half of the butter in pan (1.5 Tbs.) and let it melt a little. Add in onions. Cook until translucent. Add garlic and both cans of tomatoes. Cook for 2 minutes, until bubbling.
- Nestle in fish. Cover with tomato sauce and sprinkle salt in.
- Turn down the heat and cook for 5 minutes or until fish is cooked through. You will know fish is cooked through when it is not translucent anymore. Or until internal temperature of the fish is 145 degrees.
- Add kale, remaining butter and chives after the fish has cooked and cook until the kale wilts, 5 min.
- Add parmesan cheese and serve.