“This is a combination of several recipes I have read ....and taste tested! Finally....we love this dish!!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place fish in a Dutch oven in a single layer; pour oil over fish just to cover. Add thyme, garlic and sun dried tomatoes.
  2. Heat over medium heat to a low simmer, about 160 degrees on an instant-read thermometer.
  3. Reduce heat to low.
  4. Gently poach fish until just cooked through, about 12-20 minutes.
  5. Remove with slotted spatula to a platter. Season with ½ teaspoon of the salt and pepper to taste.
  6. To serve, Place fish on top of grilled eggplant slices and garnish with sun dried tomatoes and sliced kalamata olives!

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