Poached Fish with Tomatoes from The Georgian Feast by Darra Goldstein

Ingredients

• ¼ teaspoon freshly ground black pepper
• 2 teaspoons vegetable oil
• ⅛ teaspoon cayenne (or less, to taste)
• 3 allspice berries
• 1 pound fillet of flounder or sole, cut into serving pieces
• ½ cup coarsely chopped fresh dill or cilantro
• 3 large ripe tomatoes, peeled and seeded (or substitute one 28-ounce can plum tomatoes, drained)
• Minced dill or cilantro
• 1 bay leaf
• 2 whole cloves
• 1 medium onion, peeled, thinly sliced, and separated into rings
• Salt
• 1 small garlic clove, peeled and minced
• 1 cup water