Mediterranean Easy Braised Fish Recipe

Braising fish is an excellent way to ensure you don’t screw up and overcook your fillets. Especially the fat fillets. Braising ensures even cooking throughout 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 stovetop. That’s it!

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

I’m 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!

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 your kitchen, watch Fisherman’s Belly’s Seafood Safety In Your Kitchen.

Easy Braised 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 Tbsp. extra virgin olive oil
  • 1 cup dry white wine (make sure you like to drink it!)
  • Kosher salt
  • Cracked black pepper
  • Parsley, fine chopped


  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 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 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.
  6. Note: With the lid on the frying pan, the fillets are being braised to perfection!
  7. 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.

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Fisherman's Belly is the brainchild of Yanni Hassir, a SoCal waterman whose passion extends from the ocean to his kitchen. offers a growing list of seasonal SoCal sport fish recipes. There are tips and tricks for cooking yellowtail, rockfish, white seabass, halibut, lobster, tuna...