Serves 2
55 min
Fish Fillets in Roasted Tomato Broth
Recipe GLPRc7cb208ad0db75
A light and aromatic seafood soup featuring flaky white fish fillets nestled in a rich roasted tomato broth infused with fresh herbs, balsamic vinegar, and dry vermouth. The tomatoes are roasted until caramelized, concentrating their natural sweetness and depth, then transformed into a silky, warming broth that perfectly complements delicate fish. Finished with a drizzle of olive oil and fresh herbs, this elegant yet simple dish celebrates the purity of Mediterranean flavors.
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Ingredients
2 pounds fresh tomatoes (about 2-inch diameter rounds) or cherry/grape tomatoes
3 tablespoons olive oil
Salt and freshly ground black pepper to taste
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 large dried bay leaf or 2 fresh bay leaves
1/2 teaspoon dried oregano
1 tablespoon balsamic vinegar
1 tablespoon dry vermouth
1/2 to 3/4 pounds fresh white fish fillets (haddock, cod, pollack, or mahi mahi)
Directions
Preheat your oven to 425°F. Arrange the tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season generously with salt and pepper. Roast for 25–30 minutes until the tomato skins are blistered, the flesh has begun to collapse, and the cut surfaces are lightly caramelized.
Remove the roasted tomatoes from the oven and transfer them to a saucepan. Add the thyme sprigs, rosemary sprigs, bay leaf, and oregano to the pan.
Pour in 1 cup of water, then add the balsamic vinegar and dry vermouth. Stir gently to combine all ingredients.
Bring the broth to a simmer over medium heat. Let it cook for about 8–10 minutes, allowing the flavors to meld and the tomatoes to soften further into the liquid.
Pass the broth through a fine-mesh sieve into a clean saucepan, pressing gently on the tomatoes and herbs to extract as much liquid and pulp as possible while leaving seeds and skins behind. Discard the solids and herb sprigs.
Return the strained broth to the saucepan and bring it back to a gentle simmer over medium heat. Taste and adjust seasoning with salt and pepper as needed.
Pat the fish fillets dry with paper towels and season both sides lightly with salt and pepper. Gently place them into the simmering broth, being careful not to overcrowd the pan (work in batches if necessary).
Poach the fish uncovered for 6–8 minutes, just until the flesh is opaque and flakes easily with a fork, and the internal temperature reaches 145°F at the thickest part. Do not overcook.
Carefully ladle the fish and broth into serving bowls. Drizzle each portion with the remaining 1 tablespoon of olive oil and serve immediately while hot.
