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

Olive Oil-Poached Black Cod with Lemons, Capers, and Thyme Recipe
Photo: Jennifer Davick; Styling: Linda Hirst
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.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Bake: 30 Minutes

Ingredients

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

Preparation

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.

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.

Note:

Julia Dowling Rutland,

December 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note