It seems we are in a tomato-basil trend right now for DH Wednesdays. Last week we made Permesan Crusted Veal cutlets which were served with a basil/tomato sauce. This week we are serving

    Tomato and Basil Poached Fish.

This is a simple but delicious Mediterranean dish. Light and healthy it is simply thinly sliced potatoes stewed in a tomato basil sauce. Right before everything is done the fish fillet is placed on top to quickly poach in the sauce. I used Redfish so it didn’t take long – Donna says about 2 or 3 minutes – for the dish to be complete. The fish is then served on top of the potatoes and sauce for a quick meal.

You can find the recipe on page 96 of Donna Hay’s off the shelf

And visit Chaya and Gaye for their delish fish dish. This was Kayte’s pick, but she is not blogging right now. It was a good pick.

And remember I said we were on a tomato/basil trend? Next week is Pasta with Tomato, Basil, and Olives!