Walnut Oil and Lemon Poached Fish in Tomato Broth

By Ashley | Entree

Nov 03

In honor of The Naked Food Life’s one week anniversary I am posted not one, but two recipes today. I know the site has only had a couple visitors but it will probably take some time to build a following . . . patience. The way I see the more recipes I post (I have them all on my The Naked Food Life board on pinterest as well) the faster the blog will get exposure.

Anyway, today’s first recipe is a simple fish preparation – the perfect light, but very satisfying dinner. The tomato broth is a great element, but it can be skipped if you don’t have the time. If you do make the broth, consider making extra and using it as a base for a tomato butter (or olive oil) sauce – excellent on pasta. A word of advice: Don’t skimp on the lemon! I know it seems like a lot but it adds brightness that really transforms the fish. I enjoyed this dish with sautéed broccolini, but I bet it is equally yummy with roasted cauliflower, or sautéed leafy greens. I had some leftover fish and plenty of leftover poaching liquid which I used in a quick dish using good-quality basil tagliatelle from Italy, chard, spinach, and sautéed baby zucchini. I am a huge salmon fan, so next time I poach fish I plan to substitute wild salmon for the sole, and dill for tarragon, but I’ll use the same delicious poaching liquid!


poached sole rawpoached solepoached fish broccolini

Walnut Oil and Lemon Poached Fish in Tomato Broth

(gluten-free, dairy-free)

4 thin white fish filets, such as sea bass, sole, flounder or snapper

For Poaching liquid:

¼ c walnut oil

¼ c extra-virgin olive oil

¼ c fish or veggie stock

1 small lemon thinly sliced

A couple splashes light-bodied dry white wine

Salt and pepper to taste

Optional: a few tarragon or parsley stems

Whisk all ingredients together in a saucepan. Bring to a simmer for a minute or so, then remove from heat. Arrange fish in a shallow oven-safe dish. Pour liquid over fish. Poach in a 250 degree oven for 20-30 min. or until just cooked through.

For tomato broth:

2 good size juicy tomatoes

1 tsp minced garlic

½ c diced onion

1 tbsp olive oil

¼ c dry white wine

Fresh lemon juice

In a sauté pan, sweat onion in oil until soft and translucent. Add garlic. Once garlic is soft add tomatoes, turn up the heat, and cover. Once tomatoes are soft and broken down add wine and let it reduce. Simmer for a few minutes then remove from heat. When tomato sauce has cooled slightly, puree in a high speed blender until smooth. Strain, discard solids and reheat liquid in a saucepan. Whisk in a little lemon juice and a tbsp or so of poaching liquid. Serve broth with fish. This is great served with sautéed zucchini, broccolini or spinach.

 

 

About the Author