Olive-Oil-Poached Halibut Filets
- Time: Active time: 15 minutes; Total time: 1 ½ hours
- Serves: 4
- Complexity: easy
- Origin: Mediterranean
- PRINT RECIPE:
Poaching fish in olive oil keeps flavor and moistness in the fish and yields what is often referred to as a “silky-textured” fish. As Pontis Extra Virgin Olive Oil has a buttery component and a great olive flavor that both contribute beautifully to this preparation (also, it’s an excellent value, so using two cups won’t cause undue financial pain). Serve on top of a salad of baby greens—with a nice cold glass of Albariño wine.
- 4 medium halibut, cod or salmon fillets
- 2–3 tablespoons salted capers, rinsed
- 1 1/2 –2 cups As Pontis Organic Extra Virgin Olive Oil
- 1 Meyer lemon, thinly sliced to cover top and bottom of fish
- salt & freshly ground pepper to taste
Preheat oven to 250°F.
Pat the fish dry, sprinkle with salt and pepper and let rest for a few minutes.
Chop some of the capers and mix with remaining capers.
Line a close-fit casserole or pan with half of the lemon slices.
Top filets with the rest of the lemon slices and the caper mixture.
Cover with the olive oil and bake, uncovered, until fish flakes and is cooked through, about 1–1 1/4 hours.