Poached egg & fish

Poached egg & fish
  • Serves: 1
  • Prep: 10 mins
  • Cook: 15 mins


  • 1 portion of fish
  • 1 medium British Lion egg
  • A handful of basil leaves
  • 1 large tomato
  • Balsamic vinegar
  • 1 spring onion


  1. Lay out a sheet of greaseproof paper.
  2. Slice the tomato and place in a circle.  Scatter with torn basil leaves.
  3. Drizzle the tomatoes with balsamic vinegar and a little black pepper.
  4. Lay the fish on top of the tomatoes and wrap up in a little parcel by scrunching the ends.
  5. Bake for around 15 minutes at 200C.
  6. To poach the eggs add a splash of white vinegar to a large pan of simmering water.  Crack in your egg and cook for around 4 minutes depending on how you like your eggs.
  7. Serve the fish with a poached egg on top.

Recipe courtesy of www.vintagefolly.com

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