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🍽️ Gently Poached Fish with Herbs and Tomatoes

253 kcal · 30 min · 4 servings

Ingredients

• 800 ml fish stock
• 2 leaves sage
• 1 sprig lavender
• 1 pinch saffron powder
• 8 spring onions
• 200 g cherry tomatoes
• 4 fish fillets approx. 150 g (e.g. halibut)
• salt
• pepper

Instructions

1. 1. Heat the fish stock in a pot until it is just about to boil.
2. 2. Add the sage, lavender flowers, and saffron to the stock.
3. 3. Reduce the heat so that the stock temperature stays at about 70 degrees Celsius.
4. 4. Wash the spring onions and trim off the tough ends.
5. 5. Cut the spring onions into pieces if they are thick, or leave them whole.
6. 6. Add the spring onions to the warm stock.
7. 7. Wash the tomatoes and cut them in half.
8. 8. Rinse the fish briefly with cold water.
9. 9. Season the broth with salt and pepper to your liking.
10. 10. Place the fish and the tomatoes into the broth.
11. 11. Let the dish cook gently for about 8 minutes.
12. 12. Taste the dish one last time at the end.
13. 13. Serve the fish with the vegetables.

Nutrition per serving

• kcal: 253
• Protein: 42 g · Fett/Fat: 4 g · Carbs: 6 g