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