Imagine a dish that's not just a meal, but a culinary adventure that transforms simple ingredients into a restaurant-worthy masterpiece! These Poached Fish Fillets with Tomato Vinaigrette are about to revolutionize your dinner routine, offering a light, refreshing, and incredibly flavorful experience that will make your taste buds dance. Whether you're a seafood enthusiast or looking to impress dinner guests with minimal effort, this recipe is your secret weapon to gourmet cooking at home.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 fish fillets
- 2 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 fish fillets, 2 cups of halved cherry tomatoes, 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of chopped fresh basil, salt, and pepper.
- In a medium saucepan, fill it with enough water to submerge the fish fillets. Bring the water to a gentle simmer over medium heat. You can add a pinch of salt to the water for added flavor.
- While the water is heating, prepare the tomato vinaigrette. In a mixing bowl, combine the halved cherry tomatoes, olive oil, red wine vinegar, chopped basil, and a pinch of salt and pepper. Mix well and set aside to allow the flavors to meld.
- Once the water is simmering, carefully add the fish fillets to the saucepan. Make sure they are fully submerged. Poach the fish for about 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
- While the fish is poaching, give the tomato vinaigrette another gentle stir to combine the ingredients. Taste and adjust the seasoning if necessary, adding more salt or pepper as desired.
- Once the fish is cooked, use a slotted spatula to carefully remove the fillets from the water and place them on a serving platter. Let them rest for a minute.
- Drizzle the prepared tomato vinaigrette generously over the poached fish fillets. You can also serve any remaining vinaigrette on the side for those who want extra flavor.
- Garnish with additional fresh basil if desired and serve immediately. Enjoy your Poached Fish Fillets with Tomato Vinaigrette!
Tips
- Choose the Right Fish: Opt for firm white fish like cod, halibut, or sea bass that hold their shape during poaching.
- Water Temperature is Key: Keep the poaching liquid at a gentle simmer, not a rolling boil. Bubbles should barely break the surface to ensure tender, delicate fish.
- Flavor Your Poaching Liquid: Consider adding aromatics like lemon slices, bay leaves, or white wine to the water for extra depth of flavor.
- Don't Overcook: Fish cooks quickly. Watch for the flesh turning opaque and flaking easily with a fork – this usually takes 8-12 minutes depending on fillet thickness.
- Vinaigrette Preparation: Let the tomato vinaigrette sit for 10-15 minutes before serving to allow flavors to meld and intensify.
- Serve Immediately: Poached fish is best enjoyed right after cooking to maintain its delicate texture and temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 25g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 70mg
