Plat du Jour: White Fish with Tomato Compote

I enjoyed this dish with my sister at a little bistro in Saint Germain de Pres on my recent trip to Paris. We tried fois gras and escargot and rounded out our meal with a freshly baked tarte au pommes and chocolate mousse (delicious), but the plat du jour was the standout course to me. There was also a salmon option, which we did not try. I'm not sure if it was the same preparation, but that would be a great combo, too!

The restaurant version

My version.

I prepared my own version by cooking cherry tomatoes in butter and serving it over Tilapia, and I recreated the sides, though I was not successful in recreating the seasoning that the restaurant used on their haricot verts. They were delicious! 

White Fish with Tomato Confit

Serves 8

Preparation: 20 minutes

Total Time with cooking: 35 minutes

• 2 lbs white fish (tilapia, flounder, perch, etc.)
• 1 lb cherry tomatoes or chopped fresh tomatoes 
• 1/2 stick of butter
• 1/4 salt
• 3 cloves of garlic
• salt and pepper to taste

Prepare the fish according to the instructions on the package. Season with salt and pepper before baking.

Meanwhile, in a medium saucepan, melt the butter. Add the cherry tomatoes and cook until the skins have popped and the juices have been released, about 15 minutes. Add the garlic, 1/4 tsp salt, and pepper. 

Serve over the baked fish with potatoes, green beans, and sliced tomatoes with balsamic glaze.

Bon appetit!