Poached Seabass with Tomato & Porcini Mushroom Sauce by Courtney Zoffness

Ingredients:

• 4 seabass filets
• 6oz. Porcini, Poprtobello or Shiitake mushrooms
• 1 onion
• 2 tbsp. capers
• 6oz. olives
• 1 tbsp. Organic Tomato & Porcini Mushroom Sauce Add to cart
• 2 tbsp. Organic Porcini Mushroom Spread Add to cart
• Fresh parsley

Preparation:

1. In a large pan with a lid, sauté the diced onion in olive oil for several minutes until transparent.
2. Add the sliced mushrooms and the Porcini Mushroom Spread, mix, and cook for 2 minutes.

3. Add the Tomato & Porcini Mushroom Sauce, capers and sliced olives and mix well.
4. Simmer for 3-4 minutes.

5. Arrange the fish filets on top of the tomato sauce and cover the pan.
6. Cook until the fish is done, 7-10 minutes.
7. Serve hot, using the tomato sauce as a base and placing the fish on top of the sauce mixture.
8. Decorate with fresh parsley.

If you want to follow Courtney, here you have her website:

www.courtneyzoffness.com