Olive Oil-Poached Black Cod with Lemons, Capers, and Thyme
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Ingredients
1 (1 1/2 lb) black cod or halibut fillet, 1 to 1 1/2 inches thick
2 lemons, very thinly sliced
2 tablespoons capers, drained
1 clove garlic, minced
5 fresh sprigs of thyme
2 to 2 1/2 cups olive oil
To make
When baked in oil, the fillet is moist, not greasy. Serve the fish with hot pasta, rice, or couscous for a full dinner. To reuse the oil, cool it completely, strain it, and store it in the refrigerator for a week.
Preheat the oven to 250 degrees. Place the fish on the bottom of a 2-inch-high roasting pan, large enough to hold the fish. Top with the lemons and the next 3 ingredients. Drizzle the fish with oil to coat it.Bake for 30 minutes or until the fish is opaque and cooked through. Remove the fillet with a slotted spoon; cut into serving pieces.Tip: In this recipe, olive oil will not stand out to taste, so skip the first spin and use the main one.
Preheat the oven to 250 degrees. Place the fish on the bottom of a 2-inch-high roasting pan, large enough to hold the fish. Top with the lemons and the next 3 ingredients. Drizzle the fish with oil to coat it.Bake for 30 minutes or until the fish is opaque and cooked through. Remove the fillet with a slotted spoon; cut into serving pieces.Tip: In this recipe, olive oil will not stand out to taste, so skip the first spin and use the main one.
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Author:Admin
Published: 11/20/2023 10:34 PM
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