EASY POACHED FISH RECIPE – IN TOMATO BASIL SAUCE
When I was a kid, my mom used to make something similar to this Easy Poached Fish recipe all the time. I can’t say that I was all that fond of it (kids and fish, you know) but still, I remember replicating it on quite a few occasions later in my adult life.
When she made her fish dish, though, my mom would invariably use High Liner fish fillets, the kind that come in a big block and that you basically have no choice but to throw directly into a pan full of simmering liquid. I don’t think I’ve ever seen those prepared any other way (can you even thaw them?) My mom, she would use a can of diced tomatoes for her source of liquid, and then she would add a handful of instant rice to it as the fish was simmering.
I more or less took my memories of her recipe and kicked it up a notch… The one thing that I appreciate the most about this fish dish, apart from the fact that it’s absolutely delicious, is that it’s incredibly easy to make and that it uses fish in its frozen form. No need to thaw it first!
It makes it a perfect option for those nights when you forgot to take meat out of the freezer…
EASY POACHED FISH IN TOMATO BASIL SAUCE
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Serves: Serves 4
INGREDIENTS
4 -175g (6oz) frozen white fish fillets of your choice*
2 cups (425g | 15oz) cherry tomatoes, cut in half
2 cloves garlic, finely sliced
½ cup (120ml) light chicken stock
¼ cup (60ml) dry white wine (or use more chicken stock)
½ tsp salt (I use Himalayan salt)
½ tsp ground black pepper
¼ cup fresh basil leaves, finely chopped (plus more for garnish)
INSTRUCTIONS
Place the tomatoes, garlic, salt and pepper in a saute pan set over medium heat; cook for 5 minutes, or until the tomatoes start to turn soft and start to blister.
Add the chicken stock, white wine (if using), frozen fish fillets and chopped basil. Cover and simmer for 20 to 25 minutes, until the fish is fully cooked.
Sprinkle with an additional handful of chopped basil and serve over a bed of rice, couscous or quinoa, if desired.
Notes
*Thick fillets of firm-fleshed white fish such as cod, hallibut, catfish or mahi-mahi work best for this recipe
Nutrition Information
Serving size: NF based on 1 of 4 servings (not including sides)
When she made her fish dish, though, my mom would invariably use High Liner fish fillets, the kind that come in a big block and that you basically have no choice but to throw directly into a pan full of simmering liquid. I don’t think I’ve ever seen those prepared any other way (can you even thaw them?) My mom, she would use a can of diced tomatoes for her source of liquid, and then she would add a handful of instant rice to it as the fish was simmering.
I more or less took my memories of her recipe and kicked it up a notch… The one thing that I appreciate the most about this fish dish, apart from the fact that it’s absolutely delicious, is that it’s incredibly easy to make and that it uses fish in its frozen form. No need to thaw it first!
It makes it a perfect option for those nights when you forgot to take meat out of the freezer…
EASY POACHED FISH IN TOMATO BASIL SAUCE
Save
Serves: Serves 4
INGREDIENTS
4 -175g (6oz) frozen white fish fillets of your choice*
2 cups (425g | 15oz) cherry tomatoes, cut in half
2 cloves garlic, finely sliced
½ cup (120ml) light chicken stock
¼ cup (60ml) dry white wine (or use more chicken stock)
½ tsp salt (I use Himalayan salt)
½ tsp ground black pepper
¼ cup fresh basil leaves, finely chopped (plus more for garnish)
INSTRUCTIONS
Place the tomatoes, garlic, salt and pepper in a saute pan set over medium heat; cook for 5 minutes, or until the tomatoes start to turn soft and start to blister.
Add the chicken stock, white wine (if using), frozen fish fillets and chopped basil. Cover and simmer for 20 to 25 minutes, until the fish is fully cooked.
Sprinkle with an additional handful of chopped basil and serve over a bed of rice, couscous or quinoa, if desired.
Notes
*Thick fillets of firm-fleshed white fish such as cod, hallibut, catfish or mahi-mahi work best for this recipe
Nutrition Information
Serving size: NF based on 1 of 4 servings (not including sides)
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