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Redirected: Recipe: Braised Basa Fillet with Tomato, Chili and Fennel

Shayne Rodriguez Thompson
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5 oz MARTINI & ROSSI® Vermouth Extra Dry

4 basa fillets (6-7 ounces each)

  1. In a frying pan, heat the olive oil and sweat the garlic, chili flakes and onions. Add the vermouth and reduce.

  1. Braise the fish and fennel, and add cherry tomatoes and sugar; salt and pepper to taste.

  1. Peel and mash the potatoes with a fork.

8.In a pan, heat the olive oil and sautee the marinated sundried tomatoes for a few seconds. Add the potatoes and chives and mix gently to combine.

  1. Cut and remove the bottom of the bok choy and separate the leaves. Saute with olive oil, salt and pepper.

  1. Place the sauteed bok choy in the middle of the plate (3 leaves per plate).

  1. Arrange the fish on top and then layer with the potato and fennel.

  1. Drizzle with sauce and garnish with chives.

Editor's note: Measurements have been converted from the metric system and are approximate.

Updated October 10, 2019

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