Poached Fish with Vegetables and Poached Egg
A light, quick meal of tender poached fish, colorful vegetables, and a perfectly runny poached egg, all drizzled with olive oil and fresh herbs.
- Total time
- 20 min
- Servings
- 1
- Calories
- 450
- Protein
- 35g
Ingredients
- 1 fillet (about 6 oz) white fish fillet
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 medium, sliced carrot
- 1 medium, sliced potato
- 1 large egg
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 1 sliced potato and 1 sliced carrot, cook for 5 minutes until slightly tender.
- 2
Add the 1 cup broccoli and 1 cup cauliflower, cook for 3 more minutes until all vegetables are fork-tender. Remove with a slotted spoon and keep warm.
- 3
In the same water, gently slide in the 1 fish fillet. Poach at a low simmer for 4-5 minutes until the fish flakes easily with a fork. Remove and set aside.
- 4
In a small saucepan, bring water to a gentle simmer. Swirl the water, crack the 1 egg into the center, and cook for 3 minutes until the white is set but yolk is runny. Remove with a slotted spoon.
- 5
Plate the vegetables, top with the fish and poached egg. Drizzle with olive oil and sprinkle with salt, pepper, and fresh herbs if you have them.
Tools you’ll need
- Large pot
- Small saucepan
- Slotted spoon
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