24 oz white fish fillet (680 g), such as cod, halibut, or sea bass, skin removed
¼ cup fresh basil (10 g), thinly sliced
Nutrition Info
Calories 303
Fat 11g
Carbs 5g
Fiber 2g
Sugar 2g
Protein 44g
How to Make It
1. Step
Heat the olive oil in a large skillet over medium-low heat. Add the garlic and 1 teaspoon of Savory spice blend and cook until fragrant, stirring often and ensuring the garlic does not brown, about 3 minutes.
2. Step
Increase the heat to medium. Add the tomatoes and their juices, crushing well with your hands, then add the wine and bay leaves. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes. Season with salt and pepper.
3. Step
Season the fish with the remaining teaspoon of Savory spice blend, salt, and pepper and place in the skillet. Cover and cook at a bare simmer until the fish is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).
4. Step
Gently transfer the fish to shallow bowls and spoon the poaching liquid over. Top with basil.
