Recipe Instructions:
INGREDIENTS
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 1/2 pounds ripe tomatoes (about 5 medium), coarsely chopped into 1-inch pieces
3 cups water
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh thyme leaves
Kosher salt
1 1/2 pounds red snapper fillets (or another flaky white fish like tilapia or flounder), cut into 4 pieces
INSTRUCTIONS
Heat the oil in a deep skillet or sauté pan large enough to fit all 4 pieces of fish in a single layer over medium heat until shimmering. Add the garlic and red pepper flakes and sauté until the garlic just begins to turn golden, about 10 seconds.
Add the tomatoes, water, oregano, and thyme and bring to a simmer. Cover, reduce to the heat to medium-low, and simmer for 15 minutes. Remove the cover and continue to simmer for another 10 minutes so that the liquid reduces slightly, pressing down on the tomatoes with a wooden spoon a few times to help break them down to form a chunky broth. Taste and season with salt as needed.
Place the fish in the pan skin-side down, if there is skin. Season the fish with salt, cover again, and cook until the fish flakes and is cooked through, 8 to 10 minutes.
Transfer the fish to 4 wide, shallow bowls and spoon the broth around it. Serve immediately. Leftovers do not keep well.
