Friday, September 21, 2018

Poached White Fish with Tomatoes and Onions

I would say about 7-8 years ago I would throw some fish in a skillet add a cup of water with some diced celery and onions. Simple but kind of blah. So I discovered you can poach fish in any liquid, I’m using white wine. How does that sound?


1 1/2 lbs fresh white fish; cod, sole or halibut 
1 bay leaf
4 thyme sprigs
4 slices of lemon
1/2 cup white wine 

Tomato and onion sauce:

1 cup cherry tomatoes, quartered 
Salt and pepper, to taste 
1/4 cup red onion, finely minced 
3 tablespoons fresh basil leaves, finely chopped 
Juice from a freshly squeezed lemon 
4 tablespoons olive oil 


In a bowl, add the quartered cherry tomatoes, salt and pepper to taste and stir well to combine. Set aside for 15 minutes.

In another bowl, add the red onions, basil, lemon juice and olive oil and whisk until blended. Pour on the tomatoes and toss well. In a saucepan add the herbs and wine then the fish. Top each fillet with a slice of lemon. Add enough water to barely cover the fish. Bring to a boil over high heat then cover and reduce to a simmer for 2 minutes. Turn off the heat and let sit for 10 minutes. 

To serve top with the tomato and onion sauce. Yum Yum!

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