Sea Bass Poached with Tomatoes and Pesto

It may sound extravagant, but poaching fish fillets slowly in olive oil is an excellent way to ensure you don't overcook the fish. Don't worry about oiliness, either. The flesh, which cooks to a toothsome tenderness, is infused with the flavor of the oil but does not absorb the oil itself. During summer, add cherry tomatoes, such as golden orange Sungold and yellow pear tomatoes, to the hot oil; they lend color and some sweet-tart juices.
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