Quick Fish Fillets in Tomato Sauce

  • Serves

    serves 4


This recipe from economist Nicola Ceteorelli is included in John Donohue's anthology of men who cook at home, Man with a Pan (Algonquin, 2011). 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. This recipe first appeared in our May 2011 issue, with the article Macho Meals.


  • 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


Step 1

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.

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