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