POACHED FISH WITH OLIVE OIL AND LEMON

POACHED FISH WITH OLIVE OIL AND LEMON image

Yield 6-8 people

Number Of Ingredients 17

POACHED FISH WITH OLIVE OIL AND LEMON
Recipe by Robert St. John, chef/owner of Crescent City Grill and author of An Italian Palate
What you'll need:
2 quarts water
2 cups dry white wine
½ large yellow onion, large diced
4 medium carrots, large diced
2 celery ribs, sliced thick
6 garlic cloves, peeled and smashed
3 sprigs flat-leaf parsley
3 sprigs thyme
1 bay leaf
2 Tbsp Kosher salt
1 Tbsp whole black peppercorns
3 to 4 lb. skin-on fish fillets, such as bass or salmon, pin bones removed
1 lemon, cut into wedges
Olive oil

Steps:

How to make it: 1. Make the poaching liquid. In a large pot, combine the water, wine, onion, carrots, celery, garlic, parsley, thyme, bay leaf, salt, and peppercorns. Bring the mixture to a boil, lower the heat, and simmer until the flavors are well incorporated, about 30 minutes. Strain and reserve. (This liquid can be made ahead of time.) 2. Gradually bring the poaching liquid to a gentle simmer over medium-low heat. In a large, deep skillet, add the fish fillets and pour in enough poaching liquid to cover the fillets, adding additional water if needed. Turn the heat on low so that the liquid steams, but does not simmer. Poach the fish until cooked through, about 5 minutes for every inch thickness of the fillet. Remove the fish carefully with a slotted spatula and finish with a squeeze of lemon juice and a drizzle of olive oil. Makes 6 to 8 servings.