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Poached White Fish with Cherry Tomatoes


Delicate flakey poached fish fillets topped with juicy cherry tomato-basil dressing.













Trans-fat Free, Low Carb


Cherrybasil sauce:
1 cup cherry tomatoes
or grape tomatoes, quartered
1 x salt and black pepper
to taste
¼ cup red onion
freshly minced
3 tablespoons basil
leaves, freshly chopped
1 each lemon
juice, freshly squeezed
4 tablespoons olive oil, extra-virgin
To cook the fish:
1 ½ pounds fish fillets
sole, tilapia, or other flakey white fish
1 each bay leaves
4 each thyme sprigs
or 1 teaspoon dried
4 slices lemon
½ cup white wine


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

Set aside for 15 minutes.

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

Pour into the tomatoes, and gently toss well.

Serve with salad, or cooked fish or pasta.

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

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

Add enough water to barely cover the fish.

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

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

Serve with cherry tomato and basil sauce.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 28748% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 142mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 66g
Vitamin A 13% Vitamin C 26%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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