Fish Filets Poached in White Wine and a Julienne of Vegetables
1 bunch of green asparagus, washed and trimmed
4-5 medium roma tomatoes, washed and cut into chunks
4 Tbsp chopped green onions
Buttered 12-14 inch baking dish
4 large russet baking potatoes
salt and pepper
2 Tbsp vegan butter
2-3 cups white wine, such as Riesling or Sauvignon Blanc
Buttered wax paper
Preheat oven to 400.
Cook baked potatoes in oven or microwave until 80% cooked. While potatoes are cooking, cover the bottom of the baking dish with the asparagus in a single layer and sprinkle with the tomatoes and half the green onions.
Slice a thin layer off a potato lengthwise, throw this away or save for another use. Cut remaining potato into 1/2″ lengthwise slices, these will be your filets. You should get 2-3 slices per potato. Lay in the baking dish. Repeat with each potato.
Brush each filet with sesame oil, sprinkle with desired amount of salt and pepper and remaining green onions, dot with 2 Tbsp butter. Pour in wine and enough water to bring liquid level to just shy of top of filets. Place in 400 degree oven for 8-10 mins. Switch oven to broil, bring dish up to just under broiler for a couple mins til filets get s little bit of brown.