10 Ways to Embrace the Mediterranean Diet

Photo by: Sarah Shatz

Olive Oil Poached Fish

Save and print this recipe on Food52.

Slow poaching is the technique I use most often on weeknights when I'm busy and want a low maintenance but delicious main course. An oil bath creates a protective cocoon around the seafood so none of the edges dry out, and just enough of the oil clings to it to give the seafood a buttery feel. - Amanda

Makes any kind of fish or shellfish

To poach any kind of fish: ... more 

Photo by: Sarah Shatz

Olive Oil Poached Fish

Save and print this recipe on Food52.

Slow poaching is the technique I use most often on weeknights when I'm busy and want a low maintenance but delicious main course. An oil bath creates a protective cocoon around the seafood so none of the edges dry out, and just enough of the oil clings to it to give the seafood a buttery feel. - Amanda

Makes any kind of fish or shellfish

To poach any kind of fish:
1. Lay the fillets in a shallow, oven-proof casserole dish or skillet, just large enough to hold the fish in a single layer. Cover the fish with a 1/8-inch thick layer of olive oil (a good brand, but not your best), season with a flakey sea salt and any other herb or spice you like, then send it into a 275-degree oven, basting it often, until it's cooked through. For a 1-inch thick fish fillet, it takes about 30 minutes.
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