Fish poached in tomatoes, white wine, garlic, and olive oil. One pan.
Ingredients
Scale
Measurement units
- 2 fillets branzino fillets
- 1 pint cherry tomatoes
- 4 cloves garlic
- ½ cup white wine
- ½ cup water
- 3 tbsp olive oil
- ¼ cup parsley
Ingredients
Scale
Measurement units
- 2 fillets branzino fillets
- 1 pint cherry tomatoes
- 4 cloves garlic
- ½ cup white wine
- ½ cup water
- 3 tbsp olive oil
- ¼ cup parsley
Instructions
Sauté the aromatics
Heat 3 tablespoons olive oil in a large skillet over medium heat (325-350°F surface). Add 4 sliced garlic cloves and cook 1 minute until fragrant. Add a pinch of red pepper flakes.
Equipment
- large skillet
Ingredients
- olive oil (3 tbsp)
- garlic (4 cloves)
Build the broth
Add 1 pint cherry tomatoes (halved), 1/2 cup dry white wine, and 1/2 cup water. Season with salt. Bring to a simmer and cook 5 minutes until tomatoes start to burst.
Ingredients
- cherry tomatoes (1 pint)
- white wine (½ cup)
- water (½ cup)
Poach the fish
Season fish fillets with salt. Nestle into the tomato broth. Cover and cook over medium-low heat (275-300°F surface) for 10-12 minutes until fish flakes easily and reaches 145°F.
Ingredients
- branzino fillets (4 fillets)
Serve with bread
Transfer fish to shallow bowls. Spoon tomatoes and broth around. Drizzle with good olive oil, scatter fresh basil, and serve with crusty bread to soak up the broth.
Ingredients
- parsley (2 tbsp)
Before you cook
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