Poached Fish with Tomatoes and Basil

1. 1

   Remove the skin from the filets.

2. 2

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

3. 3

   Cover the fish with fish stock and adjust the seasoning.

4. 4

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

5. 5

   Turn the fish and cook an additional 2 minutes.

6. 6

   Remove the pan from the heat.

7. 7

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

8. 8

   Bring the sauce to a boil over high heat.

9. 9

   Reduce by one-third.

10. 10

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

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.