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Olive Oil-Poached Fish

Olive Oil-Poached Fish

Indulge in a luxurious Olive Oil-Poached Fish, a culinary delight that merges the subtle flavors of white fish with aromatic herbs and rich olive oil. Perfect for a light yet savory meal that emphasizes health and taste.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 4 white fish fillets such as cod, halibut, or sole
  • ¾ cup extra virgin olive oil
  • 1 tablespoon sea salt
  • 1 teaspoon sugar
  • 2 cups warm water for the brine
  • 3 garlic cloves minced
  • Fresh herbs such as rosemary, mint, dill, and thyme, chopped
  • Fresh ground black pepper to taste
  • Lemon slices for garnish

Method
 

  1. Prepare the Brine: Dissolve sea salt and sugar in warm water. Submerge the fish fillets in the brine and let them sit for 15 minutes.
  2. Heat the Olive Oil: In a deep skillet, heat the olive oil to 180°F (82°C). Add minced garlic and a mix of chopped herbs.
  3. Poach the Fish: Remove fish from the brine, pat dry, and gently place them into the warm olive oil. Poach at a gentle simmer for about 5 minutes per inch of thickness.
  4. Monitor the Temperature: Keep the oil temperature steady. Use a thermometer to ensure it does not exceed 180°F.
  5. Finish and Serve: Once the fish is opaque and flakes easily, remove from the oil. Drain on paper towels, season with black pepper, and serve with lemon slices.

Notes

  • Ensure fish fillets are of even thickness for uniform cooking.
  • Remaining olive oil can be strained and reused for other dishes to add a subtle fish flavor.