0.25 cupolive oil 4 clovesgarlicthinly sliced 1shallotsthinly sliced 1 tspred pepper flakes 1 lbtomatoes, cherryhalved to tastesalt to tasteground black pepper 1.25 lbsfillets, cod or other white fishcut into segments 1 cupcilantrotrimmed 1limeshalved

1. Heat olive oil in a large skillet (one that has a lid) over medium-high heat.
2. Add garlic and shallots and cook, swirling the skillet constantly until they are starting to toast and turn light golden brown, two minutes or so.
3. Add red pepper flakes and swirl to toast for a few seconds.
4. Remove from heat and transfer all but 1 tablespoon of the chili oil to a small bowl.
5. Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, five to eight minutes.
6. Add 1.5 cups water, swirling to release any of the bits stuck on the bottom of the skillet. Cook until the sauce is slightly thickened but still nice and brothy, three to five minutes.
7. Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, four to six minutes (slightly longer for a thicker piece of fish, like halibut).
8. To serve, transfer fish and brothy tomatoes to a large shallow bowl (or divide among four bowls). Drizzle with reserved bowl of chili oil. Top with cilantro and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.