White Wine Poached Fish + Roasted Cauliflower

I really made a white wine poached ~*tilapia*~, but I titled this “poached fish” because this recipe works for allll kinds of white fish. More importantly, this is great for all those frozen filets you have in your freezer that you forget to defrost until the last minute. That’s because there’s no defrosting! Let us rejoice!!!!!!

Now that we have rejoiced, I have some good news and I have some bad news. I’ll give you the bad news first. I hate to be a debbie downer, but poached fish is super ugly. It’s white, kind of gray, and just looks sad and deflated. But don’t worry because we are jazzing it up with some tomatoes, shallots and garlic, then topping with a beautiful white wine sauce and fresh herbs. Sounds too hard for you to do? I promise it’s not. We are basically sautéing some shallots, garlic and tomato for flavor. Then, we are adding white wine, lemon juice + water to create a delicious and flavorful poaching liquid, which ALSO will serve as the liquid for our white wine sauce! Yassss we stan hitting two birds with one stone. Is that how those gen-z use that term? Ok, back to the good news. Poaching fish allows it to absorb the flavor of the poaching liquid, and therefore makes the fish suuuuper tasty. This fish develops a bright, floral, buttery and elegant flavor profile. And all you have to do to achieve it is make the liquid (As described above) and let the fish take a nice bath in it while it simmers. For the whole tutorial, you can watch my video below! I always recommend watching the video with a recipe, as I’m a visual learner. However, the choice is yours.