Salty White Fish with Braised Tomatoes

Salty White Fish with Braised Tomatoes

raw material

4 parts

• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 2 teaspoons McCormick® Salty Spice Blend
• 14 ½ oz can whole tomatoes (410 g), 1 can
• ¼ cup dry white wine (60 ml)
• 3 bay leaves
• kosher salt, to taste
• freshly ground black pepper, to taste
• 24 ounces white fish fillets (680 grams), such as cod, halibut, or sea bass, skinless
• ¼ cup fresh basil (10 g), thinly sliced

Nutritional Information

View information

• Calories 303
• Fat 11g
• 5g carbohydrates
• Fiber 2g
• sugar 2g
• Protein 44g

An estimate based on a serving size.

Prepare

1. Heat olive oil in a large saucepan over medium-low heat. Add garlic and 1 teaspoon salty spice mixture and cook until fragrant, stirring often and making sure garlic does not brown, about 3 minutes.
2. Increase heat to medium. Add the tomatoes and their juices, crush with your hands, then add the wine and bay leaves. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Season with salt and pepper.
3. Season the fish with the remaining teaspoon of savory spice mixture, salt, and pepper, and place in the skillet. Cover and simmer until the fish is completely opaque and starting to flake, 5-7 minutes (thicker pieces will take longer to cook).
4. Gently transfer the fish to a shallow bowl and spoon in the poaching liquid. Top with basil.
5. enjoy!