American food writer and chef Alison Roman wants you to cook more fish. And if you’re squeamish or reticent about the finny creatures, worry not. This tomato-poached fish with chili oil and herbs recipe is the perfect way to get started. The protein is poached in a flavourful sauce of burst cherry tomatoes, shallots and garlic. And if tomatoes aren’t in season, tinned works just as well.

For ingredients and written instructions click here. View the original video here.

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