Fish Fillet Braised in Vanilla Scented Tomato Sauce
Dive into a world of flavor with this exquisite Fish Fillet Braised in Vanilla-Scented Tomato Sauce—a unique twist on classic seafood dishes. Tender white fish fillets are gently simmered in a rich, aromatic tomato sauce infused with the delicate sweetness of fresh vanilla bean, creating an unexpected yet harmonious flavor profile. Ripe tomatoes, garlic, and a splash of dry white wine bring depth to the sauce, while fresh thyme and bay leaf add an herby touch. Finished with a luxurious pat of butter, this dish is perfect for an elegant dinner or a special occasion that deserves a touch of sophistication. Serve it with crusty bread or fluffy rice to soak up every drop of the velvety sauce, and watch your guests marvel at this gourmet treasure.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod or halibut)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 4 cups ripe tomatoes, diced
- 1 tablespoon tomato paste
- 1 piece vanilla bean pod, halved and seeds scraped
- 0.5 cups dry white wine
- 1 cup vegetable or fish stock
- 1 piece bay leaf
- 2 pieces fresh thyme sprigs
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 6 pieces basil leaves, for garnish
Instructions
Pat the fish fillets dry with paper towels and season both sides with a pinch of salt and pepper. Set aside.
Heat the olive oil in a large skillet or wide pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1–2 minutes until fragrant, being careful not to burn it.
Add the diced tomatoes, tomato paste, and the scraped vanilla bean seeds along with the pod. Stir to combine and cook for 5 minutes until the tomatoes begin to soften.
Pour in the white wine and cook until the liquid reduces slightly, about 3–4 minutes.
Add the vegetable or fish stock, bay leaf, thyme sprigs, salt, and black pepper. Bring the mixture to a simmer.
Carefully nestle the fish fillets into the sauce, ensuring they are slightly submerged. Cover the pan with a lid and reduce the heat to low. Let the fish braise gently for about 10–12 minutes, or until it is cooked through and flakes easily with a fork.
Remove the fish fillets to a serving plate and keep warm. Discard the bay leaf, vanilla pod, and thyme sprigs from the sauce.
Stir the butter into the sauce to add shine and richness. Taste and adjust the seasoning as needed.
Spoon the vanilla-scented tomato sauce over the fish fillets, garnish with fresh basil leaves, and serve immediately.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 3510 mg | 153% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 34.2 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 20.1 mcg | 100% | |
| Calcium | 263 mg | 20% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 4070 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
