Looking for an easy, light meal to offset all the heavy holiday fare? This poached fish has sweet and spicy undertones which pair well with sweet potatoes and zucchini.  

Poached White Fish

1/4c       avocado oil

1t            cardamom

1/4t        crushed red pepper flakes

2 clove  garlic, minced

1 small  onion, diced

2 large   carrots, diced

1/2t        salt

1T           tomato paste

1c            white wine (I used chardonnay)

1 lrg        zucchini, cubed

1 lrg        yam, cubed

1              bay leaf

2c            vegetable broth

4              fillets of white fish (I used cod)

1/2t        salt

1t            dried basil

1/2         lemon, juice

Heat large pot over high heat, when pot is hot add oil, cardamom, pepper flakes, and garlic, stirring constantly for ~30 seconds.

Add onion, carrot, and salt, sautéing until the onion is clear, 5-8 minutes.

Mix the tomato paste into the wine.

Add wine, yam, and zucchini, mixing to coat well.

Bring to a boil then lower heat and simmer, covered, for 6-8 minutes. The liquid should be halved.

Add the vegetable broth and bay leaf, bringing to a boil again.

Pat the fillets with a paper towel, salt on both sides then immediately add to pan, nestling down into vegetables.

Cover and lower heat to simmer for 10-12 minutes.

Check the fish at 10 minutes, it needs to be at 130.

Flip fish over and cover again, removing from heat.

Let sit 2 minutes then remove fish to serving bowls.

Add basil and lemon juice to broth, season to taste, then serve over fish.