Poached Bass Provencal With Garden Vegetables
|Sea bass fillets/Striped bass fillets||1 1⁄2 Pound|
|Saffron tomato fish broth||1 Cup (16 tbs)|
|Unsalted butter||2 1⁄2 Tablespoon|
|Carrot||1 Medium, peeled|
|Turnip||1 Medium, peeled|
|Celery stalk||1 Large|
|White of leek||1 Medium, well washed|
Preheat the oven to 350° F.
Cut each bass fillet in half and lay the fish in a single layer in a shallow baking pan.
Reserve 2 tablespoons of the broth and pour the rest over the fillets.
Cover the pan with foil and crimp tightly around the edges to seal.
Bake for 8 to 10 minutes, or until the fish flakes easily.
While the fish is poaching, cut all the vegetables into strips 2 inches long by 1/4 inch wide.
Melt the butter in a nonstick saute pan and add all the vegetables and the reserved broth.
Saute for 2 to 3 minutes over medium heat, stirring constantly.