Fish Fillet Braised in Vanilla-Scented Tomato Sauce

Total Time
Prep 15 mins
Cook 25 mins

This is a recipe I adopted and have yet to make..I will do so soon as it sounds great.

Ingredients Nutrition


  1. In a large nonstick skillet, heat the olive oil over medium heat.
  2. Add the onions, fennel seeds and pepper flakes.
  3. Cook until the onions begin to soften, about 5 minutes.
  4. Pour the wine into the pan, add the vanilla bean and bring to a boil.
  5. Cook 2 minutes.
  6. Add the oregano, tomatoes and salt.
  7. Reduce heat and simmer 5 minutes.
  8. Remove the vanilla bean.
  9. Put the fish into the pan and spoon the sauce over it.
  10. Cover and cook on medium-low heat for 12 minutes per inch of thickness.
  11. Baste the fish occasionally with the sauce.
  12. When the fish is cooked through, remove the pieces with a spatula.
  13. Keep warm.
  14. Boil down the sauce until lightly thickened.
  15. Stir in the lime or lemon juice and parsley.
  16. Spoon over the fish and serve.
Most Helpful

5 5

Wow! I was hesitant to make this because of the vanilla, but I'm glad I did. It's great!

5 5

Smooooth! After reading this recipe I was sure I would have a very strong reaction to the dish. Either I would love it or I would hate it. Tomato and vanilla? I loved it. I prepared it with basa, a Vietnamese fish similar to orange roughy. It was so light, so delicate, so smooth on the tongue and fragrant with vanilla. Try it-it's a killer sauce!

4 5

I wasn't sure what to expect, but actually I don't think the vanilla was all that noticeable. However, let me say that I didn't have vanilla bean, so I used 1 teaspoon of vanilla extract. So I am not sure I got an accurate taste. I really did like the sauce, I'm just not sure how much the vanilla added. Overall, I enjoyed my dinner and am glad I tried this.