Olive Oil Poached Fish

Poaching fish in olive oil is a revelation.  This technique is used mostly in the Mediterranean, the olive oil producing region of the world.  The olive oil keeps the fish moist and imparts a wonderful fruity flavor.  Be sure to poach the fish on low heat because you want to cook the fish slowly rather than fry it.  Serve this with a light green salad and you'll have a refreshing lunch or dinner in no time.

Olive Oil Poached Fish

Ingredients:

4 skin halibut or salmon fillets - (6 oz ea)

1 ½ teaspoons salt

½ teaspoon freshly-ground black pepper

¼ cup capers (preferably in salt) rinsed

1 ½ lrg lemons thinly slicedcrosswise

¼cup fresh flat-leaf parsley leaves

2 cups extra-virgin olive oil

For full recipe, click below

Oven-Poached Fish In Olive Oil