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Quick Fish Filets in Tomato Sauce

A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •   2 tbsp. extra-virgin olive oil
    •   4 (4-oz.) skin-on fish fillets, such as bass or snapper
    •   Kosher salt and freshly ground black pepper, to taste
    •   1 medium yellow onion, thinly sliced lengthwise
    •   1 12 lb. cherry tomatoes
    •   2 tbsp. finely chopped parsley

Method: Heat oil in a 12" nonstick skillet over medium-high heat. Season fish with salt and pepper and add to skillet, skin side down. Cook until skin is browned and crisp, about 4 minutes. Remove from skillet; set aside. Add onions to pan; season with salt and pepper. Cook, stirring, until soft, about 4 minutes. Add tomatoes, cover with lid, and cook until soft and releasing their juices, about 8 minutes. Add fish, skin side up, and cook until done, 3 to 4 minutes. Sprinkle with parsley before serving.

This great family recipe is thanks to SAVEUR Recipes at


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