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One-Pot Smoky Fish With Tomato
Isabella

One-Pot Smoky Fish With Tomato

This One-Pot Smoky Fish With Tomato is a hearty, Mediterranean-inspired meal made entirely in one skillet. Tender white fish is gently poached alongside pearl couscous in a smoky, tomato-rich sauce packed with savory aromatics. Comforting, bold, and weeknight-friendly, it’s a nourishing dish with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Base Aromatics & Sauce
  • ¼ cup olive oil plus more for finishing
  • 1 medium yellow onion thinly sliced
  • ¾ cup roasted red peppers jarred and chopped, or fresh diced red bell pepper
  • 1 ½ tablespoons garlic minced
  • 1 tablespoon anchovies chopped
  • 1 teaspoon smoked paprika
  • ground cayenne pepper pinch, optional
  • ⅓ cup vegetable or chicken stock used instead of wine for deglazing
  • 1 ½ cups low-sodium chicken stock
  • 1 can crushed tomatoes 14-ounce can
  • ½ cup black or Kalamata olives pitted
  • 2 tablespoons fresh parsley chopped
Fish & Grains
  • 4 white fish fillets skinless cod, halibut, or fluke (about 170 g each)
  • kosher salt and black pepper to taste
  • ¾ cup pearl couscous Israeli couscous
Finish & Serve
  • 2 teaspoons sherry vinegar substitute use red wine vinegar or lemon juice

Method
 

  1. 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.
  2. While the vegetables cook, pat the fish fillets dry and season both sides with salt and pepper.
  3. Stir the garlic, anchovies, smoked paprika, and cayenne into the skillet. Cook for 1 minute until fragrant.
  4. Add a small splash of stock to deglaze the pan, scraping up any browned bits. Let it simmer briefly.
  5. Pour in the remaining stock, crushed tomatoes, olives, and parsley. Season lightly with salt and pepper and bring to a boil.
  6. Stir in the pearl couscous, then nestle the fish fillets into the sauce so they are mostly submerged.
  7. Cover and simmer gently for 6–8 minutes, until the fish is opaque and flakes easily. Transfer fish to a plate and keep warm.
  8. Continue cooking the couscous uncovered for 4–6 minutes, stirring occasionally, until tender and the sauce thickens slightly.
  9. Turn off the heat and stir in the vinegar or lemon juice. Return the fish to the skillet to warm through.
  10. Serve warm, drizzled with olive oil and garnished with extra parsley.

Notes

Pearl couscous contains wheat and is not gluten-free. Substitute rice or gluten-free pasta if needed. Anchovies melt into the sauce and add depth without a strong fishy taste.