Braised fish is a comforting and flavorful dish that showcases tender, flaky fish in a rich and aromatic sauce. It’s perfect for weeknight dinners or when you want to impress guests with minimal effort. This recipe works beautifully with any firm white fish, such as cod, halibut, or sea bass.
Why You’ll Love This Recipe
- Flavorful and Rich: The braising liquid infuses the fish with bold, delicious flavors.
- Versatile: Use your favorite fish and adjust the seasoning to your liking.
- Healthy: Packed with protein and light on unhealthy fats.
Ingredients
For the Fish:
- 4 pieces of firm white fish fillets (about 6–8 oz each)
- 2 tablespoons all-purpose flour (optional, for a light dusting)
- 2 tablespoons olive oil or vegetable oil
- Salt and pepper, to taste
For the Braising Liquid:
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup chicken broth or fish stock
- ½ cup dry white wine (optional, can substitute with more stock)
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes (optional, for heat)
- Juice of 1 lemon
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Fish
- Pat the fish fillets dry with a paper towel. Season both sides with salt and pepper.
- Lightly dust the fish with all-purpose flour, shaking off the excess (optional but helps create a light crust).
Step 2: Sear the Fish
- Heat the olive oil in a large skillet over medium-high heat.
- Add the fish fillets and sear for 2–3 minutes per side, until golden brown. Remove the fish from the skillet and set aside.
Step 3: Prepare the Braising Liquid
- Reduce the heat to medium and add the butter to the same skillet.
- Sauté the garlic and onion until fragrant and softened, about 3–4 minutes.
- Stir in the tomato paste, cooking for 1 minute to deepen the flavor.
- Add the chicken broth, white wine (if using), soy sauce, paprika, and red pepper flakes. Stir to combine and bring to a simmer.
Step 4: Add the Fish and Braise
- Return the fish fillets to the skillet, nestling them into the braising liquid.
- Add the cherry tomatoes around the fish.
- Spoon some of the sauce over the fish and cover the skillet with a lid. Simmer on low heat for 10–12 minutes, or until the fish is cooked through and flakes easily with a fork.
Step 5: Finish and Serve
- Squeeze fresh lemon juice over the fish and sprinkle with chopped parsley.
- Serve the braised fish hot, with crusty bread, rice, or mashed potatoes to soak up the flavorful sauce.
Tips for Success
- Choose the Right Fish: Firm white fish works best to hold its shape during braising.
- Don’t Overcook: Keep an eye on the fish, as it cooks quickly and should remain tender and flaky.
- Add Vegetables: Include sliced bell peppers, zucchini, or spinach for a heartier dish.
Variations
- Asian-Inspired: Replace the tomato paste with hoisin sauce and add ginger for an Asian twist.
- Mediterranean-Style: Add olives, capers, and artichokes for a Mediterranean flair.
- Spicy Option: Increase the red pepper flakes or add diced chili peppers for extra heat.
FAQs
1. Can I use frozen fish?
Yes, but thaw the fish completely and pat it dry before cooking to avoid excess water in the skillet.
2. How do I know when the fish is done?
The fish is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
3. Can I make this dish ahead of time?
This dish is best enjoyed fresh, but you can prepare the braising liquid ahead of time and reheat before adding the fish.
4. What side dishes pair well with braised fish?
Serve with steamed rice, crusty bread, roasted vegetables, or a fresh green salad for a complete meal.
This Braised Fish Recipe is a perfect balance of simplicity and sophistication. The tender fish paired with a flavorful, aromatic sauce makes for a meal that feels fancy but is easy enough for a weeknight dinner.
Try this recipe and wow your family or guests with a dish that’s guaranteed to impress!
