If you have a lot of basil, double the oil for this pan-seared fish recipe.
The same technique works well for lots of other herbs, toothink: tarragon, parsley, chives.
Chop the leaves and set aside.
Photo: Eva Kolenko
Remove from heat and let steep for 20 minutes.
Strain into a small bowl (discard the stems and garlic).
Cut half the cherry tomatoes in half.
Heat 1 tablespoon of the basil oil in a large nonstick skillet over medium-high heat.
Wipe the pan clean.
Gently pat fish dry and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 2 tablespoons of the basil oil in the pan over medium heat.
Add half the fish, skinned-side down.
Cook until a little more than halfway cooked through, 4 to 5 minutes.
Flip and cook until the flesh is opaque, 2 to 4 minutes more.
Repeat with the remaining fish and 1 tablespoon basil oil.
Serve the fish with the cherry tomato vinaigrette and sprinkled with the remaining chopped basil.
To make ahead
Refrigerate basil oil (Step 1) for up to 1 week.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
