Here’s another healthy and tasty dinner option that takes 30 minutes or less. I use tilapia for my fish because it fits better in my budget, but feel free to use any white fish such as cod, roughie or halibut. Add a bit more time to cook the thicker the fish. There’s a fabulous wine broth to poach the fish along with small cherry or grape tomatoes, all with a lemony, peppery flavor. For an even more beautiful presentation, use cherry heirloom tomatoes. The first time I made this dish, my family clamored for more, so we made it again the same week. If you’re a fish lover, and want a healthy option, this recipe is for you!
WHITE FISH POACHED IN WINE BROTH
Serves 2
1/2 cup dry white wine or dry vermouth
1 cup unsalted chicken broth
1 Tbsp. olive oil
1 cup small cherry tomatoes, or grape tomatoes
1 shallot sliced thin lengthwise
1 tsp. dried thyme
1 tsp. herb de provence
1/2 tsp. lemon pepper seasoning
2 tilapia fillets, or choose any white fish
1. In a large skillet combine wine, broth and olive oil. Add tomatoes, shallots, herbs and pepper. Bring to a boil and reduce to a simmer for 5 minutes until tomatoes and shallots soften.
2. Place fish in broth and cook, covered, over medium heat 8 minutes until fish is flaky. Transfer fish to a shallow bowl with a slotted spoon and break into large chunks. Ladle wine and tomato mixture over fish. Top with freshly squeezed lemon juice and serve with additional lemon wedges.
