French in a Flash: Bernadette's Poisson à la Crème Recipe

Serious Eats
Serves: 4 Save

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)

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Directions

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