Pan Seared Fish with Tomato Vinaigrette - ☺♥

Pan Seared Fish

I don’t know where Marie got this recipe but it is yummy and very easy. It is a fine way to use any common fish filets when you don’t have any other special recipe to try and when/if you want a tasty meal without frying the fish. It is healthy and likely the source was Weight Watchers®.


1½ lbs. of Very ripe Italian Plum Tomatoes, chopped with juice (or 1, 28 oz. can of peeled plum tomatoes with juice)

2 tbsp.of minced shallots

1 tbsp. of minced garPc

1 tbsp. of snipped fresh chives

1 tbsp. of white balsamic vinegar

1 tbsp. of fresh flat leaf parsley

3 tbsp. of olive oil

1 tsp. of ground fennel or grind whole fennel seeds

Salt and pepper

4, 6 oz. fish fillets (Many varieties of fish will do. For example, cod or haddock.)

1 tbsp. of butter


Combine the chopped tomatoes and juice with the shallots, garlic, vinegar, chives, parsley, 2 tbsp. olive oil, and ¼ tsp. of the ground fennel seeds. Mix well.

In a small bowl mix ¾ tsp. ground fennel seeds with ½ tsp. of salt and ½ tsp. pepper. Sprinkle this seasoning on the fresh fish fillets.

Use a non stick pan, heat 1 tbsp. of olive oil, add the fish fillets and cook them over moderate heat until they are browned (around 5 minutes). Flip the fish and add the butter, then cook about 5 minutes more, making sure the fish is cooked through.

Put the fish on a plate and spoon the Tomato vinaigrette on top.

As an extra you may want to sauté fresh spinach and add it with the tomato vinaigrette topping over the fish.


While camping in the Florida Keys Marie would wrap/seal in all the ingredients with aluminum foil, put that into a covered skillet with a small amount of water, and proceed to poach the fish in the vegetables on our gasoline stove. It was great!