Poached Wild Striped Bass With Tomato and Garlic
Striped bass is a chef’s favorite because it’s a hearty fish that cooks up silky and sweet. I love it because it’s rich, and even though the meaty flakes hold up well with many preparations, poaching makes them even more moist and consistent. Topping the fish with bright red tomatoes and fragrant garlic gives the poached fillets some contrasting color and flavor. It also quickly turns this simply prepared fish into a meal.Makes 2 servings
- 2 (8-ounce) skin-on wild striped bass fillets, cut 1 inch thick
- Sea salt to taste
- 1 tablespoon extra virgin olive oil, plus more for serving
- 1 cup Tomato and Basil Bruschetta topping
