Butter Poached Fish

Recipe from Kiki & Boo (Sun Valley)

Ingredients

• ¼ cup dry white wine

• 14 Tbs good quality salted butter

• 1 clove garlic smashed

• 1 sprig fresh thyme

• 4 c assorted vegetables such as carrots, baby potatoes, and zucchini

• 4 (6 oz) skinless firm white fish fillets such as barramundi, cod, halibut, sea bass or grouper

• Salt and pepper

For serving: Chopped parsley and lemon wedges

Directions

Preheat the oven to 350˚ F.

Pour white wine into a large sauté pan with high sides and place over medium-low heat. Slowly melt butter with the garlic, and thyme. Swirl the pan around to allow the butter to slowly melt.

Add the vegetables, then gently toss to coat with butter.

Poach for about 5 minutes, then use a slotted spoon to transfer the vegetables to a roasting pan and finish cooking in the oven (leave the garlic and thyme behind). Cook-time will vary depending on the vegetables and their size.

Check after 10 minutes - they'll be done when a fork can easily pierce the center.

Pat the fish dry with a paper towel and carefully place in the butter. Season with salt and pepper, then swirl the pan around so butter coats the top of each fillet.

Adjust the heat to keep the butter just below a simmer in order to prevent it from breaking. Allow the fish to poach slowly until it becomes opaque. Thicker fillets may be flipped over to finish cooking on the other side.

Spoon vegetables onto a plate, then carefully place a fillet over top. Drizzle some of the butter sauce around the plate, then sprinkle the fish with flaky sea salt and parsley. Serve with lemon