As part of the Lion Eggsperts ‘Healthy eggs’ challenge, I decided to show you this great fish dish.
While there’s nothing like fish in a rich creamy sauce, fish topped with a soft poached egg is a great substitute, giving you all the same creamy loveliness without the cream, butter or flour. Tomatoes and balsamic vinegar provide the perfect tart, citrusy complement to the creaminess, as the base of this delectable stack.
If a colourful plate is a healthy plate, then anything made with this lovely lot just has to be good for you!! I pair this dish with some sweet potatoes, chopped and baked until soft and then mixed with some kale.
This recipe works well with any white fish or perhaps some salmon but here it is with some thick cut, cod steaks.
You Will Need (per person):
1 portion of fish
1 medium free range egg
a handful of basil leaves
1 large tomato
1 spring onion.
- Lay out a sheet of greaseproof paper
- Slice the tomato and place in a circle. Scatter with torn basil leaves
- Drizzle the tomatoes with balsamic vinegar and a little black pepper.
- Lay the fish on top of the tomatoes
- Wrap up in a little parcel by scrunching the ends.
- Bake for around 15 minutes at 200
- Now you need to make your poached eggs. To a large pan of simmering water add a splash of white vinegar. Crack in your egg and cook for around 4 minutes depending on how you like your eggs.
- Serve the fish with a poached egg on each steak.
**my first successful attempt at a poached egg!**
It tastes AMAZING, is fairly cheap to make and really quite good for you. You don’t miss the creamy, fatty sauces at all and you feel full for hours.
Have a try and let me know what you think?