A beautifully simple dish inspired by Italian pesce all’acqua pazza. This recipe is perfect for tomato season and long summer nights spent eating and drinking outside.
Equipment
Here’s everything you need to make poached white fish with tomatoes and basil:
- medium pan with lid
- peeler or pairing knife
- chef’s knife
- instant-read thermometer
- fish spatula
Get the full ingredients list and instructions below!
Tips for Poaching Fish
- Avoiding pesky fish bones. The easiest option is to shop at your local fish store and ask the monger to remove any bones for you. If that’s not an option, use your hand to gently press into the flesh of the fish, when you feel a bone, use kitchen tweezers to pull it out.
- Not a fan of cooking with wine? Use a splash of vinegar and more water. Or even better yet, your favourite broth!
- Serve it with…ramp farro risotto (farrotto) or grilled corn salad.
Poached White Fish with Tomatoes, Chillies and Basil
A summer dinner party favourite
Ingredients
Method
- Season each piece of fish all over with salt. Thinly slice 6 garlic cloves, cut 600g cherry tomatoes in halves and dice 1 white onion.
- In a large pan with fitted lid, heat 3 tbsp olive oil on medium. Add sliced garlic and cook until softened and fragrant. Reduce heat to low, add 4 tbsp Calabrian peppers and let cook for 1-2 minutes, or until warmed through. Add diced onion and cook until softened. When the onions are soft, add tomatoes and season with ½ tsp salt. Cook until the tomatoes are bursting and a jammy sauce is starting to form.
- Peel six long strips of lemon peel and add it to the tomato mixture. Cover in 1/2 cup wine and bring to a simmer. Cook like this until the alcohol smell is gone and a sweet, lemon-y aroma is left. Place the fish in the pan and cover with enough water to come up half-way on each filet. Turn heat to the lowest setting and cover. Let cook for 10 minutes. An instant-read thermometer placed in the thickest part of the fish should read 110°F. If it doesn’t, let it cook for a few more minutes. Remove from heat and let stand for 10 more minutes, or until the fish reaches an internal temperature of 135°F.
- Serve alongside the poaching liquid and a nice piece of crusty bread.
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
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