Sungold and Shallot Poached Black Sea Bass

This dish tastes like summer.

I whipped this up the other night with ingredients from my garden, my CSA and local fish from the market. It turned out SO GOOD I had to share. It was so easy and took less than 15 minutes. This would look beautiful served at a dinner party. Keep reading for the recipe!

Ingredients:

  • 1lb black sea bass or sea bass filets

  • 1 pint of sungold tomatoes, halved

  • 1 shallot cut in half and sliced

  • 1 tbsp unsalted butter

  • 2 tbsp white wine vinegar

  • zest of 1 lemon

  • sea salt and pepper

  • finely chopped herbs such as mint, basil, and chives

Method:

  • pat fish filets dry and season with sea salt and pepper

  • heat a large pan and melt butter - watch not to burn

  • add in shallots and season with sea salt and pepper - saute around medium heat until soft but don’t let them burn

  • add in tomatoes and stir occasionally until they are soft and becoming “saucey”

  • mix in white wine vinegar to thin out “sauce” and cook down slightly - about 1 minute

  • make little spaces in the pan for each fish filet - they shouldn’t over lap. You can spoon the tomatoes on top of the fish to make room

  • cover with a lid and let everything simmer for about 3-5 minutes. You can check for doneness by forking a filet - it should come undone easily

  • uncover and remove from the heat

  • top with zest of 1 lemon, flakey sea salt and herbs to taste

  • serve immediately with a side of roasted summer vegetables!


I hope you enjoy this as much as I did! I loved it so much I made it 2 days in one week. If you make this be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!

xx, Ashley

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