Spiced-Tomato-Braised Fish

Since fish cooks relatively quickly, the challenge is packing it with lots of flavor without overcooking it. Here we slip fillets into a tomato bath infused with Indian spices such as cumin and garam masala. The result: sublimely flaky fish that’s anything but bland. Mild-flavored whitefish like cod, haddock, and halibut are the perfect complement to the fragrant spices in the tomato purée. But you can swap in any other protein that feels like it could use some help in the flavor department, such as chicken breasts or tofu.

This recipe appears as a part of our Pescatarian Comfort Food Meal Plan.