09 Jan Poached Fish in Olive Oil + Citrus
1 large fillet of fish (1-1.5 lbs) We used catfish but salmon or halibut works)
½ lemon sliced
½ orange sliced
3 sprigs of dill
3 sprigs of tarragon
½ cup of Kalamata olives
1-1/2 cups of extra virgin olive oil
1. Preheat oven to 300 degrees.
2.Place fish fillet in a small baking dish that just holds the fillet.
3.Season fish with salt and pepper
4.Top with slices of oranges, lemons and sprigs of herbs.
5.Place the black olives in the dish surrounding the fish.
6.Pour the extra virgin olive oil around the sides of the fish until it covers the fish ½ way up to the thickest part.
7.Bake for 25-40 minutes until the fish is 145 degrees Fahrenheit at the thickest part or until it flakes easily with a fork. (If using sushi grade salmon, can cook to 125 degrees for a medium rare piece.)
8.Before serving, taste and add a touch of salt if needed.
9.Serve with the sliced lemons/oranges and olives on top.