Poached Fish with Garden Vegetables
By asbetts
This is a great method for preparing fish. It just could not be any more simple. Fish remains moist and tasty.
1 Picture
Ingredients
- 1 medium sweet onion, sliced
- 1 can diced tomatoes with juice
- 1 cup water
- 1 large (or two small) yellow bell peppers
- 8 to 10 cherry tomatoes, halved
- 1 Tablespoon assorted fresh herbs (thyme, chives, tarragon, sage)
- 2 (6 ounce) filets of a firm, white fish
- Kosher salt and pepper
- 1 lemon, halved
Details
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Cook onions over low to medium heat for 10 minutes or until they are tender and just beginning to get golden.
Step 2
Add the canned tomatoes and water and stir to combine. Allow the mixture to simmer for 5 minutes.
Step 3
Scatter the halved tomatoes and peppers in the pan. Sprinkle the fresh herbs over it all. Gently stir the mixture so that everything is moistened.
Step 4
Season the fish on both sides with a little kosher salt and pepper. Tuck the fish into the tomato mixture.
Step 5
The sauce should come at least 2/3 up the side of the fish. Place the cover over the pan and reduce the heat to the lowest flame possible. The sauce should be just barely bubbling.
Step 6
After 5 minutes remove the cover and with a spatula, carefully turn over the fish.
Step 7
Replace the cover and let it cook an additional 3 minutes. Check the fish for doneness. It should be opaque in the middle and just flaking. You can cook for another minute or two if needed. Remove the fish from the heat and sprinkle it with fresh lemon juice. Serve with a helping of the sauce.
This is good on a bed of just barely cooked spinach. You could have a rice bed too, if you'd like, to soak up more of this delish sauce.
Review this recipe