Poached White Fish with Cherry Tomatoes
Delicate flakey poached fish fillets topped with juicy cherry tomato-basil dressing.
or grape tomatoes, quartered
salt and black pepper
leaves, freshly chopped
juice, freshly squeezed
olive oil, extra-virgin
|To cook the fish:|
sole, tilapia, or other flakey white fish
or 1 teaspoon dried
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.