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.

EASY POACHED FISH RECIPE – IN TOMATO BASIL SAUCE

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.