Poached Fish in a Buttery Tomato-Fennel Broth

Simple and elegant, flavorful and just a little bit different, this easy 5-ingredient poached fish recipe is perfect for just about any table or occasion. You’ll need a large skillet with a lid for this recipe. Here is the pan I use for this recipe, and many other you’ll see here on the site. It’s a great love of mine.

Author: Kitchen Little
Yield: 4 servings 1x

Ingredients

Scale

4 Tbsp butter, divided
1 pint cherry or grape tomatoes, halved
1 fennel bulb, fronds and tough end removed, halved and thinly sliced
1 medium onion, thinly sliced
Salt and pepper to taste
4 cod fillets

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Instructions

Add 2 Tbsp of the butter to a large skillet or pan set over medium heat.
Add the tomatoes, fennel, and onion. Season well with salt and pepper and cook, stirring frequently, for about 20 minutes or until the tomatoes have burst and released their juices. I like to break up some of the tomatoes as I stir as well.
After 20 minutes (give or take), add ½ cup water to the pan and then nestle the cod fillets down into the juices. Season the fish lightly with a little more salt and pepper.
Cover the pan and simmer over med-low just until the fish is cooked through; about 10 to 12 minutes, depending on thickness. Turn the heat off and add the remaining 2 Tbsp of butter to the pan. Stir to incorporate it into the poaching liquid. Serve and enjoy.

Notes

If preferred, olive oil can be subbed in for the butter.

This is great with crusty bread served alongside, for dunking.

Find it online: https://mykitchenlittle.com/2019/08/29/poached-fish-in-a-buttery-tomato-fennel-broth/