One-Pot Wonders

Fish Fillets (Cod, Haddock, Pollack—You Name It!) in Roasted Tomato Broth

April 27, 2011
4 Ratings
  • Serves 2
Author Notes

Recently I have come to love Jamie Oliver's TV shows. Jamie has a democratic and kind sensibility to cooking, and he uses local and fresh ingredients whenever possible. He also did his best to alter the US school lunch program in its approach to feeding our school children healthy meals.

Recently Jamie made a sausage and roasted tomato dish that I thought was just lovely. The ingredients in the resulting sauce reminded me of some of the fish dishes that were concocted in a restaurant on the Outer Cape, where I worked for many summers. So, I replaced the sausage with haddock, added some vermouth, and left out chopped garlic, thinking that some extra roasting would create a succulent sauce that could be reduced or left as a broth. The magic of being left with a delicious sauce as a result of roasting tomatoes in the oven and adding good fish to enrich the sauce makes this one of my favorite "aha" recipes.

You can use cod, haddock, mahi mahi, etc. based on what is fresh in your area. —Bevi

Test Kitchen Notes

Fresh and bright; this dish is a simple yet delightful dish that will help with the seasonal food transition. Serve as a shared dish still in the pan with warm crusty bread. —Elme Jordaan

What You'll Need
  • 1/2 to 3/4 pounds haddock, cod, pollack, mahi mahi
  • 2 pounds tomatoes, roughly 2 inches in diameter; or 2 pounds cherry or grape tomatoes
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 large bay leaf, dried, or 2 fresh
  • 1/2 teaspoon dried oregano
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon dry vermouth
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  1. Preheat oven to 375 degrees F. With a paring knife, gouge out the stem end of the tomatoes. Pack the tomatoes stem side down in a baking dish sized so the tomatoes are tightly crowded together and there is no extra space in the dish. Alternatively, halve the tomatoes crosswise and place the cut sides down in the roasting pan. If you are using cherry or grape tomatoes, simply prick each tomato with a knife and continue with the recipe.
  2. Throw in the herbs; add the balsamic vinegar and dry vermouth. Add a bit of salt and pepper. Sprinkle with the olive oil to cover all the tomatoes.
  3. Place in the oven for 30 minutes. Then, reduce the heat to 325 and allow to cook until the tomato skins begin to get wrinkly and brown. Work toward reducing the liquid. The forgiving part of this recipe is within this step. Should you have late arrivals, you can stretch out this step before you add the fish.
  4. Return the heat to 375, and pack the fish fillets into the baking dish, making sure to submerge the fillets into the tomato concoction. Bake for 30 minutes.
  5. You have two choices at this point. Either serve the dish as a fish "soup", and make sure you have plenty of bread to douse up the broth; or, pour off the juices from the roasted tomatoes, and reduce them in a skillet until the sauce becomes thicker. Then you can plate the fish and tomatoes atop the reduced sauce.

See what other Food52ers are saying.

  • AntoniaJames
  • Bevi
  • Annie stader
    Annie stader
  • lapadia
  • fiveandspice

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

22 Reviews

AntoniaJames February 10, 2022
Just saw this, via the Hotline. How did I miss it?!

Making it this weekend, to be sure, and I cannot wait. Stay tuned. ;o)
Pamela C. February 4, 2022
So good, and easy too. I have made this over and over.
Bevi February 4, 2022
Hi Pamela C.
I am glad it works for you and you prepare this recipe often. Convenience is important!
DizzyElle September 25, 2016
What non alcoholic substitute can we use instead of vermouth?
Bevi September 26, 2016
You can add a little extra balsamic vinegar.
Bevi September 24, 2016
Thanks Elme for the nice review! I am glad you enjoyed the dish!
Annie S. September 23, 2016
I tested this for the contest and just loved it. I had a great haul of tomatoes to use. I made it with Halibut and left it brothy and added some cobbettes of late summer corn at the end and that worked well. An American Summer Boillebaise!
Bevi September 24, 2016
Thanks Annie so much for your comments! Your addition of corn sounds terrific and I am going to make your version this week. - Bevi
Rae P. July 31, 2015
Is white wine a good substitute for the vermouth?
Bevi July 31, 2015
Helen K. April 28, 2014
Cod, my least favorite fish to cook, but this recipe took it to another level! Both my husband and I loved it. I served it with leeks sautéed with shallots. Easy, colorful and fabulous what could be better!
Bevi November 8, 2014
Thank you Helen. I am you made the ordinary extraordinary!
Bevi November 8, 2014
am ^glad^ you made…. ;-))
Kristy M. September 10, 2013
madethis just now added sliced red onion and green peppers really great used hake
Bevi September 10, 2013
Hake! That's great! I am glad you enjoyed and put your own touches in.
lapadia January 8, 2013
So fresh and full of earthy flavors, love this!
fiveandspice May 18, 2011
Oh, this is definitely something I need to add to my repertoire! I'm always looking for tasty ways to use pollock and scrod.
Bevi May 18, 2011
It's a very good and comforting dish. I hope you try it soon!
Midge April 28, 2011
Oh I'm so making this! What are Israeli style tomatoes?
Bevi April 28, 2011
They are the smaller tomatoes that are sold on the vine. I got mine in Costco, product of Canada. If you can get fresh tomatoes, obviously that's the best option. I am not seeing fresh tomatoes up my way for several months. The fragrance that comes from the tomatoes baking in their own juices and the herbs is amazing.

And I just realized I forgot an ingredient - dried oregano.
drbabs April 27, 2011
Now I know what to do with those two sprigs of rosemary sitting on my kitchen counter. Thanks! Lovely recipe!
Bevi April 27, 2011
Thanks drbabs! I hope you enjoy it!