French in a Flash: Bernadettes Poisson à la Crème
Ingredients
- 4 8-ounce boneless and skinless fillets of white fish, such as red snapper or hogfish
- Sea salt
- Freshly cracked black pepper
- 1 cup crème fraîche
- 2 to 3 cloves of garlic, finely grated on a microplane
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 2 1/2 cups grape tomatoes (about 40), cut in half
- Pinch of granulated sugar
- 1/2 cup chiffonade of fresh basil (from about 16 basil leaves)
Instructions
French in a Flash: Bernadette's Poisson à la Crème serves 4 original recipe by Serious Eats.
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