White Wine Poached Seasonal Fish Recipe
With Sundried Tomato Glaze, Gigantas, Feta, Lemon, Arugula and Crispy Capers
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Poaching Liquid
In a large saucepan, combine the dry white wine, vegetable broth, lemon juice, and salt. Bring to a simmer over medium heat.
- 2
Poach the Fish
Carefully place the fish fillets into the simmering liquid. Cover and poach for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the fish and set aside.
- 3
Make the Sundried Tomato Glaze
In a small saucepan, heat the olive oil over medium heat. Add the chopped sundried tomatoes and cook for 2-3 minutes. Add the lemon zest and stir well.
- 4
- 5
Assemble the Dish
On a serving plate, layer the arugula, followed by the poached fish. Drizzle with the sundried tomato glaze, and sprinkle with gigantas beans, feta cheese, crispy capers, and black pepper to taste.
