Poached White Fish with Cherry Tomatoes
365
Delicate flakey poached fish fillets topped with juicy cherry tomato-basil dressing.
Ingredients
| 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
|
* |
Directions
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.
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?
