Easy Braised Fish Recipe: One Pan Fat Fillet Yum!!

If you have any questions about this recipe, just leave them on the YouTube video and I'll get back with you ASAP!

Braising fish is an excellent way to ensure you don't screw up and over cook your fillets. Especially the fat fillets. Braising ensures even cooking through out the fillet, top to bottom. And is a great way to infusion lots of different flavors to different types of fish, whole or filleted. My new recipe is an easy braised fish recipe, Mediterranean style, requiring one pan on the stove top. That's it!

I'm using using a couple of wahoo fillets I had in the freezer for the past two months. My fillets are over an inch thick and I know I won't overcook them if I braise them. This recipe will work with any thick halibut, sea bass, or yellowtail fillets. Grab your fresh thick fillets and just a few other ingredients to start cooking up an easy braised fish recipe!

Fresh Wahoo Recipe

My buddy Dave surrounded by the spoils of long range fishing. Dave's holding his 60 pound wahoo.

Got fish in your freezer? Are you familiar with all the ways you can safely thaw your frozen fish? Learn safe freezing to thawing techniques, and fish handling in you kitchen, watch Fisherman's Belly's Seafood Safety In Your Kitchen.

Easy Braise Fish (serves 2-4)

1 pound of wahoo fillets (any thick fillets will do)

2 tomatoes fine dice

2 cloves of garlic mashed

4-6 tablespoons extra virgin olive oil

1 cup dry white wine (make sure you like to drink it!)

Kosher salt

Cracked black pepper

Parsley, fine chopped

braised fish fillets

Start Making The Braised Fish Recipe

1. In a small bowl, add the diced tomatoes, smashed garlic, white wine, and olive oil. Finally add a pinch of salt and pepper before mixing. Set aside at room temperature.

2. Start heating the frying pan over a high heat.

3. Salt and pepper both sides of the fillets and then add 2-4 tablespoons of olive oil into the heating fry pan. Just as the oil begins to smoke, add the fillets.

4. Flip the fillets when they become golden brown. At high frying pan temperatures, that should take 1-2 minutes, maximum.

5. Add a 4-6 tablespoons of the tomato salsa, including its juices, over the top of each golden brown fillet. Now, place a lid over the frying pan and LOWER THE HEAT to a simmer for no more than 5-6 minutes.

Note: With the lid on the frying pan, the fillets are being braised to perfection!

6. Serve the fillets with the tomato salsa still intact on top of the fillets plate. Add all the juices leftover in the frying pan on top of the fillets and finally garnish with parsley. Enjoy.


Here's a great way to support Fisherman's Belly. Use our amazon links to purchase items you may need. You don't pay extra but, Amazon sends us a small commission on your purchase. Just click on the links below to take a look and shop around. Thanks, Yanni _____________________________________________________________ ➤ 30 Day Free Amazon Prime Membership http://amzn.to/2lIRHcI


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Meet The



I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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Thanks for submitting your question. I'll get back with you as soon as possible. Yanni

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