We decided that we hadn’t had enough fish over the last seven years, so last weekend we bought a bag of frozen Atlantic salmon, and last night we made Bittman’s quick-braised fish fillets in tomato sauce. It was delicious, and we have some leftovers. We cooked with Gran Reserva Candelaria pinot noir, and then drank it with the meal, which was also very good.
One point of caution for next time: Watch the temperature of the oil! I had it a bit high (as hot as the burner would go, in fact) and one side of some of the fillets. I cut the burned part off, and it didn’t make any difference to the dish, but it was a bother.
La Cocina de David 
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