Tomatoes and fish are a natural pairing. Their sweetness and acidity livens up lean, white fish such as cod, walleye or sole, and it cuts some of the fattiness of oilier fish such as bluefish and mackerel. This is a deceptively easy dish that requires a little attention while you are cooking it. You are cooking the fish very gently in the pan, then making what is essentially a warm vinaigrette with the tomatoes and olive oil. You might notice that this recipe requires a quarter cup of olive oil. That might seem like a lot, but the oil forms the base of the sauce for the fish. You also need it to baste the fish fillets as they cook. With this method, you never flip the fish. You cook the other side of the fillet by basting it with hot oil. The result is a more delicate flavor that goes a long way toward preventing your fish from falling apart. We recommend using a thin fillet for this recipe. The thicker fillets take more time to cook, and therefore more time is needed to baste. Serve with crusty bread and a dry rose wine. Tuna and Tomato Salad with Sunflower Seeds - from Kalyn’s Kitchen Fish with Warm Tomato-Olive Vinaigrette - from Chez Us Spanish Fish with Tomatoes - from Hunter Angler Gardener Cook
