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.
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
Instructions
- 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.
- 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.
- 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.
- Monitor the Temperature: Keep the oil temperature steady. Use a thermometer to ensure it does not exceed 180°F.
- 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.