Alison Roman's Tomato-Poached Fish with Chile Oil | NYT Cooking

Get the recipe: http://nyti.ms/2z2dhjn

Alison Roman wants you to cook more fish. This Tomato-Poached Fish with Chile Oil and Herbs is the perfect way to get started. It poaches in a flavorful sauce of burst cherry tomatoes, shallots and garlic. It has a strong summer vibe, but if tomatoes aren't in season, canned will do just fine.

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