Tomato-Poached Fish

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Tomato-Poached Fish

by Alison Roman

INGREDIENTS
¼ cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1 teaspoon red-pepper flakes
1 pound small, sweet tomatoes, halved
Kosher salt and black pepper
1 teaspoon fish sauce (optional)
1 ¼ pounds fluke, halibut or cod, cut into 4 equal pieces
1 cup cilantro, leaves and tender stems
½ cup mint, leaves and tender stems (optional)
Limes, halved, for serving