Using a bed of chopped tomatoes and onions and low heat keeps fish moist while it cooks. Photo by Laura Groch

Lots of people are frightened by fish — by cooking it, to be more exact. It can be intimidating — and easy to dry out — but I think I have a way to keep it moist and cook it more easily.

The idea is to poach the fish over a bed of juicy vegetables so it can’t burn, be overcooked or otherwise become unpalatable. It’s also a way to make use of some of those bushels of tomatoes everyone seems to still be harvesting.

This recipe came from seeing other recipes that called for cooked-down cherry tomatoes. Continue reading →