Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Julia Dowling Rutland
Recipe by Coastal Living December 2012

Gallery

Jennifer Davick; Styling: Linda Hirst

Recipe Summary

prep:
10 mins
bake:
30 mins
total:
40 mins
Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement
Advertisement