Chili-Braised Fish With Tomatoes And Potatoes

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1/4 cup olive oil

1 1/2 pounds new potatoes (about 15), cut into 3/4-inch pieces

1 small onion, thinly sliced

2 poblano peppers, thinly sliced

kosher salt and black pepper

1 cup reduced-sodium chicken broth

1 pint grape tomatoes

1 tablespoon fresh oregano leaves, plus more for serving

4 6-ounce pieces skinless cod, tilapia, or striped bass fillet