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Poached White Fish with Cherry Tomatoes

  • 4servings
  • 22minutes
  • 287calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Cherrybasil sauce:

  2. 1 cup cherry tomatoes or grape tomatoes, quartered

  3. 1 x salt and black pepper to taste

  4. 1/4 cup red onion freshly minced

  5. 3 tablespoons basil leaves, freshly chopped

  6. 1 each lemon juice, freshly squeezed

  7. 4 tablespoons olive oil, extra-virgin

  8. To cook the fish:

  9. 1 1/2 pounds white fish fillets sole, tilapia, or other flakey white fish

  10. 1 each bay leaf

  11. 4 each thyme sprigs or 1 teaspoon dried

  12. 4 slices lemon

  13. 1/2 cup white wine*

Instructions Jump to Ingredients ↑

  1. In a bowl, add the quartered cherry tomatoes, salt and black pepper to taste, and stir until well mixed.

  2. Set aside for 15 minutes.

  3. In another bowl, add the shallots, basil, lemon juice, and olive oil, and whisk until well blended.

  4. Pour into the tomatoes, and gently toss well.

  5. Serve with salad, or cooked fish or pasta.

  6. Add the herbs and wine into a saute pan or a large pot.

  7. Add the fish fillets and top each with a slice of lemon.

  8. Add enough water to barely cover the fish.

  9. Bring to a boil over high heat, cover and reduce heat to a minimum 2 minutes.

  10. Turn off the heat and let sit for ten 10 minutes.

  11. Serve with cherry tomato and basil sauce.

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