Poached Bass Over Frisée

bass-frisee
Photo by Danny Kim
Poached Bass Over Frisée 4.7 3 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 538 calories
    • Fat 42 g
    • Sat Fat 6 g
    • Cholesterol 140 mg
    • Sodium 390 mg
    • Protein 34 g
    • Carbohydrate 7 g
    • Sugar 1 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 115 mg

Combine the shallot, thyme, parsley, mustard seeds, ½ cup of the oil, 1 cup water, ½ teaspoon salt, and ¼ teaspoon pepper in a large skillet. Bring to a low simmer.

Add the fish and cook, covered, until opaque throughout, 10 to 12 minutes.

Toss the frisée with the vinegar, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.

Ingredients

  1. Check 1 shallot, sliced
  2. Check 6 sprigs fresh thyme
  3. Check 6 sprigs fresh parsley
  4. Check 1 tablespoon mustard seeds
  5. Check 1/2 cup plus 3 tablespoons olive oil
  6. Check kosher salt and black pepper
  7. Check 4 6-ounce boneless, skinless bass fillets
  8. Check 1 head frisée
  9. Check 1 tablespoon white wine vinegar
  10. Check toasted bread, for serving

Directions

  1. Combine the shallot, thyme, parsley, mustard seeds, ½ cup of the oil, 1 cup water, ½ teaspoon salt, and ¼ teaspoon pepper in a large skillet. Bring to a low simmer.
  2. Add the fish and cook, covered, until opaque throughout, 10 to 12 minutes.
  3. Toss the frisée with the vinegar, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
  4. Serve the fish over the frisée with the bread.