Poached Fish with Tomatoes And Purple Basil

Directions

Remove the skin from the filets.

In a sauté pan, melt 1 tablespoon of butter, and add the fish.

Cover the fish with fish stock and adjust the seasoning.

Cover, bring to a boil and simmer for about 2 minutes.

Turn the fish and cook an additional 2 minutes.

Remove the pan from the heat, and let the pan sit for a minute.

Remove the fish from the pan and drain on a napkin.

Bring the sauce to a boil over high heat. Reduce by one-third.

Add the tomatoes and basil to the reduced liquid, heat through, then add remaining butter, salt and pepper, and whisk.

Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves.