Chili-Braised Fish With Tomatoes and Potatoes

Photo by Aya Brackett
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 392 calories
    • Fat 15 g
    • Sat Fat 2 g
    • Cholesterol 66 mg
    • Sodium 514 mg
    • Protein 33 g
    • Carbohydrate 30 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 41 mg


  1. Check 1/4cup olive oil
  2. Check 1 1/2pounds new potatoes (about 15), cut into 3/4-inch pieces
  3. Check 1 small onion, thinly sliced
  4. Check 2 poblano peppers, thinly sliced
  5. Check kosher salt and black pepper
  6. Check 1cup reduced-sodium chicken broth
  7. Check 1pint grape tomatoes
  8. Check 1tablespoon fresh oregano leaves, plus more for serving
  9. Check 4 6-ounce pieces skinless cod, tilapia, or striped bass fillet


  1. Heat the oil in a large skillet over medium-high heat. Add the potatoes, onion, 1 of the poblanos, and ½ teaspoon salt. Cover and cook, stirring often, until the potatoes begin to soften, 12 to 14 minutes (reduce heat to medium if the skillet becomes too brown).
  2. Add the broth, tomatoes, oregano, and the remaining poblano to the skillet and cook for 1 minute, scraping up the brown bits on the bottom of the pan. Season the fish with ¼ teaspoon each salt and black pepper and place on top of the vegetables. Cover and simmer until the potatoes are tender and the fish is opaque throughout, 8 to 12 minutes more. Sprinkle with additional oregano.