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White Fish with Simmered Tomatoes
main dishes

White Fish with Simmered Tomatoes

Dive into this light and satisfying fish dish. Here, tomatoes are seasoned with McCormick® Savory Seasoning to create an herby, flavorful broth that serves as both poaching liquid and sauce. Tip: Poaching guarantees moist, flaky fish every time. Recipe & Photo Credit: Tasty.
  • 10m

    prep time

  • 15m

    Cook Time

  • 10



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  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 2 teaspoons McCormick® Tasty Seasoning Kit, divided
  • 1 can (14 1/2 ounces) whole tomatoes, undrained
  • 1/4 cup dry white wine
  • 3 bay leaves
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 fillets (6 ounces each) white fish, such as cod, halibut, or sea bass, skin removed
  • 1/4 cup thinly sliced basil


  • Heat the olive oil in a large skillet over medium-low heat. Add the garlic and 1 teaspoon (5 ml) of Savory Seasoning and cook until fragrant, stirring often and ensuring the garlic does not brown, about 3 minutes.

  • Increase the heat to medium. Add the tomatoes and their juices, crushing well with your hands, then add the wine and bay leaves. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes. Season with salt and pepper. Remove bay leaves.

  • Season the fish with the remaining teaspoon of Savory Seasoning, salt, and pepper and place in the skillet. Cover and cook at a bare simmer until the fish is opaque throughout and beginning to flake, 5 to 7 minutes (thicker pieces will take longer to cook).

  • Gently transfer the fish to shallow bowls and spoon the poaching liquid over. Top with basil.

  • Enjoy!

Nutrition information (per Serving)



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