Poached White Fish with Cherry Tomatoes

• 1 cup cherry tomatoes or grape tomatoes, quartered
• 1 x salt and black pepper to taste
• 1/4 cup red onion freshly minced
• 3 tablespoons basil leaves, freshly chopped
• 1 each lemon juice, freshly squeezed
• 4 tablespoons olive oil, extra-virgin
• 1 1/2 pounds fish fillets sole, tilapia, or other flakey white fish
• 1 each bay leaves
• 4 each thyme sprigs or 1 teaspoon dried
• 4 slices lemon
• 1/2 cup white wine

1. In a bowl, add the quartered cherry tomatoes, salt and black pepper to taste, and stir until well mixed.
2. Set aside for 15 minutes.
3. In another bowl, add the shallots, basil, lemon juice, and olive oil, and whisk until well blended.
4. Pour into the tomatoes, and gently toss well.
5. Serve with salad, or cooked fish or pasta.
6. Add the herbs and wine into a saute pan or a large pot.
7. Add the fish fillets and top each with a slice of lemon.
8. Add enough water to barely cover the fish.
9. Bring to a boil over high heat, cover and reduce heat to a minimum 2 minutes.
10. Turn off the heat and let sit for ten 10 minutes.
11. Serve with cherry tomato and basil sauce.

cherry tomatoes, salt, red onion, basil, lemon juice, olive oil, tilapia, bay leaves, thyme, lemon, white wine

Taken from recipeland.com/recipe/v/poached-white-fish-cherry-tomat-52554 (may not work)