Photo: Markus Spiske
Sea Bass Poached with Tomatoes and Pesto
9 ingredients
openrecipes
It may sound extravagant, but poaching fish fillets slowly in olive oil is an excellent way to ensure you don’t overcook the fish. Don’t worry about oiliness, either. The flesh, which cooks to a toothsome tenderness, is infused with the flavor of the oil but does not absorb the oil itself. During summer, add cherry tomatoes, such as golden orange Sungold and yellow pear tomatoes, to the hot oil; they lend color and some sweet-tart juices.
Estimated Nutrition (whole recipe, rough)
406
Calories
5g
Protein
14g
Fat
73g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Cherry | 1 cup (138g) | 87 |
| Orange | 1 medium (131g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the pesto:
- 1 cup lightly packed fresh basil, cilantro or flat-leaf parsley leaves or a combination, plus coarsely chopped herb(s) of choice for garnish
- 1 tsp. grated lemon zest
- 1 Tbs. fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 4 sea bass fillets, each 4 to 6 oz.
- 1 tsp. sea salt
- Extra-virgin olive oil for poaching
- 1 cup red or golden orange cherry tomatoes or yellow pear tomatoes, or a combination, halved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes