Poached Sea Bass with Salad
Nutrition per serving
| Calories | 268 kcal |
| Protein | 27.1 g |
| Carbs | 23.8 g |
| Fats | 7.4 g |
| Saturated Fat | 1.2 g |
| Monounsaturated Fat | 3.9 g |
| Polyunsaturated Fat | 1.6 g |
| Sugars | 14.9 g |
| Fiber | 9.3 g |
| Sodium | 213 mg |
Ingredients
| Garlic | |
| Water | |
| Lime Juice | |
| Olive Oil | |
| Shallots | |
| Peach(es) | |
| Cilantro (Coriander) leaves | |
| Basil Leaves | |
| Salt | |
| Broccoli florets | |
| Black Pepper | |
| Romaine Lettuce | |
| Fish, Sea Bass, Mixed Species | |
| Tomatoes, Red, Ripe |
Preparation
1. Chop shallot and garlic.
2. Roughly chop the tomato, cilantro and basil.
3. Tear lettuce into bite size pieces.
4. Slice peach into wedges.
Cooking
1. Bring 1/2 cup of water and 1 tablespoon of lime juice to a boil over medium-high. Add the sea bass and when the water is boiling again, reduce heat to medium and poach for 5-8 minutes until fish flesh is firm. Remove and set aside. Reserve a 1/4 cup of the poaching liquid.
2. Steam the broccoli in a small amount of water (1/2-inch of water) for 5-6 minutes until tender but crisp.
3. Heat oil in a sauté pan over medium-low. Add the shallots, garlic, peaches and tomatoes and cook until tender. Add the reserved poaching liquid, a 1/4 tbsp each of cilantro, basil and a pinch of salt and pepper to taste, stir to combine.
4. Add the poached fish, cover and lower heat.
5. Arrange the lettuce on a plate with the broccoli on the side.
6. Serve the sea bass on top of the lettuce and spoon the sauce over the sea bass. Sprinkle a 1/4 tbsp each of cilantro and basil over the top.