Tomato Poached Fish

Directions

1. Add Clebby’s Avocado Oil to a large skillet with minced garlic and shallots. Saute until the aromatics begin to soften, then add a pinch of red pepper flakes and fresh thyme.
2. Stir in sliced tomatoes. Season with salt and pepper and cook, stirring occasionally until they become saucy.
3. Pour in the chicken broth and red wine vinegar, then bring to a simmer.
4. Season the cod with salt and pepper, then place into the simmering tomato broth. Cover with a lid and let the fish cook until opaque, about 5-8 minutes depending on the thickness of the fish.
5. Transfer the brothy tomatoes and cooked fish to a shallow serving platter. Garnish with more fresh thyme leaves. Serve with cooked rice, pasta, or bread.