/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20101004PoissonALaCreme610-9d0383db21054389bb26eb6cb746f553.jpg)
French in a Flash: Bernadette's Poisson à la Crème Recipe
Ingredients (9)
- 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)
Directions
Learn how to make this recipe at Serious Eats