Sungold and Shallot Poached Black Sea Bass
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!