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This Poached Tilapia recipe is a simple but elegant dish. It’s full of really subtle flavors of bone broth, thyme and bay.
I came up with this recipe when I was recovering from dental surgery. I was only allowed to eat soft foods for weeks. This Poached Tilapia recipe was in heavy rotation for a few weeks. In fact, I still regularly make it for dinner because it’s a crowd pleaser in my home. I can even get my picky toddler to eat it.
What to serve with poached fish? Well, I’ve been making Garlic Sautéed Bok Choy or spinach. However, I think it would go really well with Cauliflower Rice with fresh herbs because it will soak up the sauce.
- 5 cups bone broth
- ½ teaspoon dried thyme
- 1 dried bay leaf
- 4 fillets tilapia, about 2 lbs
- Salt, to taste
- Lemons, to serve
- Add the broth and thyme to a frying pan then bring to a boil over high heat.
- Add 2 fillets to the pan and then let cook 5-6 minutes or until flakey. You may need to flip the tilapia if they are thicker than the broth is deep.
- Once the first two fillets are finished cooking, carefully transfer them to a platter or serving dish.
- Next add the remaining two fillets to the pan and let cook for another 5-6 minutes or until flakey.
- Remove the fillets and carefully add them to the serving dish.
- At this point the broth should be somewhat cooked down but continue to let boil for another 5 minutes until it’s reduced even more.
- Add salt and lemon, to taste, then pour the sauce over the fillets. Serve immediately.