Poached Fish with Tomatoes and Basil

Directions

1. 1
   Remove the skin from the filets.
2. 2
   In a saute pan, melt 1 tablespoon of butter, and add the fish.
3. 3
   Cover the fish with fish stock and adjust the seasoning.
4. 4
   Cover, bring to a boil and simmer for about 2 minutes.
5. 5
   Turn the fish and cook an additional 2 minutes.
6. 6
   Remove the pan from the heat.
7. 7
   Remove the fish from the pan and drain on a napkin.
8. 8
   Bring the sauce to a boil over high heat.
9. 9
   Reduce by one-third.
10. 10
    Add the tomatoes and basil to the reduced liquid, heat through, then add remaining tablespoon of butter, salt and pepper, and whisk.
11. 11
    Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves.