If you’re craving a warm, hearty, and boldly flavored meal that comes together in one single pan, this One-Pot Smoky Fish With Tomato is exactly what you need. Made with pantry staples like crushed tomatoes, smoky paprika, and pearl couscous, it’s a comforting dish that doesn’t require hours in the kitchen or a sink full of dishes. Whether it’s a chilly weeknight or you’re entertaining guests with minimal fuss, this recipe hits the sweet spot between simplicity and richness.
The combination of smoky spices, tender white fish, and plump couscous all simmered in a tomato-based broth makes every bite satisfying and deeply flavorful. Let’s dive into the easiest way to create a Mediterranean-inspired fish dinner that’s both nourishing and delicious.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- All-in-One Meal: Protein, carbs, and sauce — all cooked in a single skillet!
- Quick & Weeknight-Friendly: On the table in under an hour.
- Rich Flavor Profile: Anchovies, paprika, garlic, and olives bring smoky umami magic.
- Elegant Yet Effortless: Perfect for guests or a cozy dinner at home.
- Minimal Clean-Up: No need to juggle multiple pots or baking dishes.
What makes this recipe shine is the depth of flavor developed in one pan — from sautéed onions to wine deglazing and a smoky tomato base. It’s comfort food meets convenience, all with a gourmet touch.
Ingredients Needed
To make this recipe easy to prep, here’s a grouped list of everything you’ll need.
Base Aromatics & Sauce
- ¼ cup olive oil (plus extra for drizzling at the end)
- 1 medium yellow onion, thinly sliced
- ¾ cup jarred roasted red peppers, roughly chopped (or 1 fresh red bell pepper, diced)
- 1½ tablespoons minced garlic (about 3 large cloves)
- 1 tablespoon chopped anchovies (about 4 fillets – umami booster!)
- 1 teaspoon smoked paprika (adds that irresistible smoky touch)
- Pinch of ground cayenne (adjust for heat)
- ⅓ cup dry white wine (for deglazing and acidity)
- 1½ cups low-sodium chicken stock
- 1 (14-ounce) can crushed tomatoes
- ½ cup black or Kalamata olives (pitted or whole based on preference)
- 2 tablespoons fresh chopped parsley (plus extra for garnish)
Fish & Grains
- 4 (6-ounce) skinless white fish fillets – cod, fluke, or halibut
- Kosher salt and freshly ground black pepper
- ¾ cup pearl couscous (also known as Israeli couscous)
Finish & Serve
- 2 teaspoons sherry vinegar (or red wine vinegar for tang)
- Additional parsley & olive oil for garnish
How to Make One-Pot Smoky Fish With Tomato
Here’s your full step-by-step guide to getting this dish just right — with chef notes included along the way.
Step 1: Build the Aromatic Base
- Heat the oil:
In a large 12-inch skillet (with a lid), heat ¼ cup olive oil over medium heat. - Cook the onion and peppers:
If using fresh bell pepper, add it now with the sliced onion. Sauté for 8–10 minutes, stirring occasionally, until tender and slightly golden. This builds the flavor base — don’t rush it. - Season the fish:
While veggies cook, pat fish fillets dry with paper towels and season both sides with salt and pepper. Dry fish = better sear and flavor absorption.
Step 2: Layer in Flavor
- Add flavor boosters:
Stir in the roasted red peppers (if using jarred), garlic, anchovies, smoked paprika, and cayenne. Sauté for 1 minute until fragrant. Anchovies will melt into the oil — no fishy taste, just umami. - Deglaze with wine:
Pour in the white wine and scrape the bottom of the pan to release any browned bits. Let it cook for about 1–2 minutes until nearly evaporated. Deglazing lifts flavor from the pan into the sauce. - Add broth and tomatoes:
Stir in chicken stock, crushed tomatoes, olives, parsley, and season with about 1 teaspoon salt and ½ teaspoon pepper. - Bring to a boil:
Increase the heat to medium-high and bring everything to a rolling boil.
Step 3: Cook Couscous & Poach the Fish
- Add couscous:
Stir in the pearl couscous, then nestle the fish fillets into the sauce. Gently press them in so they’re mostly submerged. - Simmer and cover:
Lower the heat to a gentle simmer. Cover the skillet and cook for 6–8 minutes, until the fish turns opaque and flakes easily. Fish is done when it separates with light pressure from a fork. - Rest the fish:
Carefully lift the fillets from the pan and transfer to a plate. Keep warm. - Finish the couscous:
Keep cooking the couscous uncovered for 4–6 more minutes, stirring occasionally, until the grains are tender and the sauce has thickened slightly.
Step 4: Final Touches & Serve
- Add vinegar:
Turn off the heat and stir in the vinegar to brighten the flavors. - Rewarm the fish:
Gently return the fish to the pan for 1–2 minutes to warm through. - Serve & garnish:
Spoon into shallow bowls. Drizzle with a bit of olive oil and scatter more fresh parsley on top.
Serving and Storage Tips
How to Serve
- Ideal as a complete one-dish meal — no sides needed.
- For extra flair, serve with lemon wedges and fresh crusty bread.
- Garnish with more parsley or even chopped chives for color.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not ideal, as fish texture may become rubbery.
- Reheating: Gently warm in a skillet over low heat with a splash of broth or water. Avoid microwaving the fish directly.
Helpful Notes
- Fish substitutes: You can use salmon or sea bass, but firmer white fish like cod works best here.
- No wine? Swap with a splash of lemon juice or extra vinegar.
- Spice control: Skip cayenne for mild heat or double it for a fiery version.
- Anchovy tip: Don’t skip it! Even anchovy skeptics won’t detect it, but they’ll notice the flavor boost.
Conclusion
This One-Pot Smoky Fish With Tomato brings together simplicity, warmth, and deep flavor in one effortless dish. With just one skillet and pantry-friendly ingredients, you get a meal that feels special without any stress. Whether you’re new to cooking fish or a seasoned pro, this recipe is fail-proof, flavor-packed, and guaranteed to impress.
If you made this recipe, I’d love to hear from you! Leave a comment and a star rating below — your feedback helps others and keeps the cooking community growing.
Share it on Pinterest or Facebook and tag someone who needs a one-pot meal this week!What smoky spice would you add to take it up a notch? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I use frozen fish?
Yes, but thaw it fully in the fridge and pat it very dry before adding to the skillet. Moisture can dilute the sauce.
Is this recipe gluten-free?
No — pearl couscous contains wheat. To make it gluten-free, substitute with rice or gluten-free pasta.
What can I use instead of anchovies?
You can skip them or substitute with 1 teaspoon of fish sauce for that same umami depth.
Can I prepare this ahead of time?
The sauce and couscous can be made ahead, but cook the fish fresh for best texture.
How thick should the sauce be?
It should coat the back of a spoon lightly — not too soupy, but still saucy enough to be comforting.
One-Pot Smoky Fish With Tomato
Ingredients
Method
- Heat olive oil in a large skillet over medium heat. Add the sliced onion and red peppers and cook for 8–10 minutes, stirring occasionally, until soft and lightly golden.
- While the vegetables cook, pat the fish fillets dry and season both sides with salt and pepper.
- Stir the garlic, anchovies, smoked paprika, and cayenne into the skillet. Cook for 1 minute until fragrant.
- Add a small splash of stock to deglaze the pan, scraping up any browned bits. Let it simmer briefly.
- Pour in the remaining stock, crushed tomatoes, olives, and parsley. Season lightly with salt and pepper and bring to a boil.
- Stir in the pearl couscous, then nestle the fish fillets into the sauce so they are mostly submerged.
- Cover and simmer gently for 6–8 minutes, until the fish is opaque and flakes easily. Transfer fish to a plate and keep warm.
- Continue cooking the couscous uncovered for 4–6 minutes, stirring occasionally, until tender and the sauce thickens slightly.
- Turn off the heat and stir in the vinegar or lemon juice. Return the fish to the skillet to warm through.
- Serve warm, drizzled with olive oil and garnished with extra parsley.