Garlic and Oregano Poached Sea Bass

There are several different ways to cook with liquid. The most obvious is poaching, in which the fish is simply simmered in water or other liquid until it is done. This easy method consistently results in a moist piece of fish and works well with a fillet, whole fish or sizeable section of fish. Cooking with liquid cannot give fish a nice brown crust, but it does have several advantages. The liquid gives more flexibility because the fish does not dry out so quickly. The liquid also eliminates the need for some of the cooking fat you would use with other methods.

Makes: 4 servings

INGREDIENTS
For poaching …
2 cups white wine
2 cups fish or veggie stock (or water)
2 tablespoons rice, sherry or white wine vinegar
1 teaspoon sea salt
10 peppercorns
2 cloves garlic
1 tablespoon dried oregano
4, 4-5 oz. sea bass fillets, skin off

For Tomato and Basil Sauce for Sea Bass …
2 tablespoons olive oil
1 yellow onion, diced
3 tablespoons garlic, minced
2, 28 oz. cans whole pear tomatoes, pureed
1, 28 oz. can tomato sauce
1.5 oz. fresh, whole basil leaves
Sea salt, pepper, sugar to taste

PROCEDURE
Combine all poaching ingredients in a deep skillet or pot large enough to hold the fish and liquid in a single layer. Bring liquids and spices to a boil, uncovered, over high heat. Reduce the heat and simmer for 5 minutes. Place sea bass in liquid. Cover the pan and adjust the heat so that the liquid is gently simmering; cook for about 8-10 minutes (in general, 8-9 minutes per inch of thickness - all fish is cooked through when an instant read thermometer reads 137 degrees - usually, 135 degrees leaves just a hint of translucence and more moisture and is done enough for most people). Remove the fish. Serve with sauce.

For sauce…
Heat olive oil in large pan. Add onions and garlic and sauté until translucent. Add the tomato puree and sauce. Bring to a boil. Reduce to a simmer and add whole basil leaves. Cook for about 20 minutes. Season to taste with sea salt and pepper (and sugar if needed). Remove basil leaves and stems before serving.