Slow poaching is the technique I use most often on weeknights when I'm busy and want a low maintenance but delicious ... more
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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Many of our food and travel fantasies center around crystal seas, sunny days, and simple meals enjoyed while languishing on the coasts of Greece or Italy, those Mediterranean Shangri-Las whose residents seem to have mastered the art of living. And now, we have science on our side.
New research decisively shows that the Mediterranean diet -- full of fish, olive oil, beans, nuts, and fresh produce -- decreases the risk of heart disease. This is great news for our hearts and palates alike. In celebration of these findings, we've compiled a list of simple, flavorful recipes that embrace healthy fats and plenty of fruits and vegetables. We've even got dessert, too. Ciao, bella!
More from Food52:
• Get more fish on your table with these 10 recipes.
• Add Mediterranean flair to any dish with preserved lemons.
• Got a question in the kitchen? The Food52 Hotline is here to help!
Brought to you by the spirited home cooks' community at Food52.
