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Olive Oil-Poached Black Cod with Lemons, Capers, and Thyme

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 10 mins
Bake time 30 mins
Yield Makes 4 servings
Poaching in oil keeps the fillet moist, not oily. Serve fish with hot cooked pasta, rice, or couscous for a complete meal. To reuse oil, cool completely, strain, and store in refrigerator for a week.


  • 1 (1 1/2-pound) black cod or halibut fillet, 1 to 1 1/2 inches thick
  • 2 lemons, very thinly sliced
  • 2 tablespoons capers, patted dry
  • 1 garlic clove, minced
  • 5 fresh thyme sprigs
  • 2 to 2 1/2 cups olive oil

How to Make It

  1. Preheat oven to 250°. Place fish in bottom of a 2-inch-high baking dish, large enough to hold fish. Top with lemons and next 3 ingredients. Pour oil to cover over fish.

  2. Bake 30 minutes or until fish is opaque and cooked through. Remove fillet with a slotted spoon; cut into portions.

  3. Tip: The flavor of the olive oil won't stand out in this recipe, so skip the extra virgin and go for a basic one.