Oven Poached Fish In Olive Oil Recipes

OVEN-POACHED FISH IN OLIVE OIL

Steps:

• Preheat oven to 250°F.
• Chop half of capers and pat fish dry. Sprinkle fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish in 1 layer over lemon. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4 hours.
• Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley.

OLIVE OIL POACHED SALMON

Steps:

• Place the aromatics-the garlic, thyme, lemon zest, coriander, and bay leaves-in cheesecloth. Tie into a sachet. Add the oil to a large straight-sided saute pan and toss in the sachet. Bring the pan to a medium heat and let simmer for 15 minutes.
• Let the salmon come to room temperature and season generously with salt. Add the salmon fillets to the pan with the olive oil. Let the fish cook in the oil for 15 to 17 minutes. Remove from the oil with a fish spatula to a plate before serving.

OLIVE OIL-POACHED SALMON

Steps:

• Combine thyme, rosemary, garlic and oil in a pot just wide enough to hold fish in a single layer without touching. (When fish is added, oil should cover it, so it is better to use more oil than not enough.) Peel 1 lemon, using a vegetable peeler to remove yellow part only, in strips. Add peel to oil. Season fish on both sides with salt and pepper.
• Fit skillet with a deep-frying thermometer and heat oil to 180 degrees over medium-low heat. Reduce heat and monitor temperature, adjusting until temperature is a stable 180, with small bubbles occasionally rising to surface.
• When temperature is stable, add fish. Oil temperature will drop, so raise heat slightly (never above medium-low) just until it reaches 180 again; then reduce.
• Cook fish 13 to 15 minutes, until top is completely opaque and flakes easily with a fork. Remove to a plate lined with paper towels, let drain. Place on serving platter, sprinkle with herbs, and serve immediately with lemon wedges.

MARIO BATALI'S OVEN-POACHED HALIBUT IN OLIVE OIL

Steps:

• Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.
• Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.
• Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.
• Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves.
• COOK'S NOTE:
• To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week.
• Recipe adapted from: the website of The Jane Pauley Show (on which the technique was demonstrated).

OLIVE OIL-POACHED COD

Steps:

• For the poached cod: Pat the cod dry with a paper towel, sprinkle it with salt and black pepper and let sit at room temperature for 5 minutes.
• Heat a deep medium nonstick or enamel skillet over medium-high heat. Add the coriander seeds and pink peppercorns and cook until fragrant, about 1 minute. Slowly add the olive oil and bring the oil to 180 degrees F. Carefully add the cod to the oil. The cod should be fully submerged; if it's not, gently flip the fillets halfway through cooking, or add more oil to the skillet. Cook until the cod is opaque, 8 to 10 minutes.
• Meanwhile, for the dressing: Combine the creme fraiche, buttermilk, vinegar, cilantro and peppercorns in a blender and puree. Add salt to taste.
• For the avocado salad: Combine the avocado, radishes, shallot and teardrop peppers in a medium bowl. Sprinkle with a pinch of salt and a splash of champagne vinegar and toss gently; stir in the cilantro.
• Using a fish spatula, transfer the cod to a paper towel-lined plate. Place 1 piece of cod in the center of each of serving plates. Tuck the avocado salad next to the cod. Drizzle the salad with dressing and top with the crushed fried onions.

OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE

Steps:

• Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
• Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
• While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
• When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.