My twenty-sixth recipe with Wednesday with Donna Hay is Tomato and Basil Poached Fish, found in her cookbook Off the Shelf: Cooking from the Pantry,
p. 97.
The ingredient list: onions, garlic, olive oil, new potatoes, vegetable stock, tomatoes, firm white-fleshed fish, basil, salt, and pepper. (Basil and fried capers on the top.)
This is an easy weeknight meal that makes great use of healthy ingredients for a "clean eating" feeling. Paired with a nice salad, it feels fresh and clean, and is certainly delicious.
I never used to pair fish with tomatoes for some reason, but lately I have been finding that they pair very nicely together if the tomatoes are prepared properly so I've been finding more recipes that use the two together. We didn't really care for the potatoes simmered in the sauce and served with the fish. They didn't seem to get quite done in the time stated, and although I cooked them further, they just didn't seem to go with the dish. I would make the sauce sans potatoes and serve that with the fish again, however.
Wonder what the others thought? Gaye's post on this is here. Chaya's post is here.