Poached Bass Over Frisée
Expand your seafood repertoire a bit with our recipe for poached bass. The white fish boasts a mild flavor and a smooth, buttery texture, and when prepared this way, it’s deliciously moist and flaky. To add interest, we used a sliced shallot, fresh thyme, fresh parsley, and mustard seeds to the poaching liquid. A salad of crunchy greens, dressed in a white-wine vinaigrette, and a piece of toasted bread round out the high-protein meal. This may not replace your favorite salmon supper, but it’ll likely gain a spot alongside it.
Get the recipe: Poached Bass Over Frisée