Poaching in Olive Oil

To poach any kind of fish

  1. Lay the fillets in a shallow, oven-proof casserole dish or skillet, just large enough to hold the fish in a single layer. Cover the fish with a 1/8-inch thick layer of olive oil (a good brand, but not your best), season with a flakey sea salt and any other herb or spice you like, then send it into a 275-degree oven, basting it often, until it’s cooked through. For a 1-inch thick fish fillet, it takes about 30 minutes.
To poach shrimp, scallops or lobster

  1. I like to cook them on the stovetop. Place them in a single layer in a saucepan and pour in enough oil to just cover them. My default aromatics are thyme and lightly smashed garlic cloves (see photo above). Then set the pan over low heat, letting it warm enough so that tiny bubbles begin emerging on the sides of the pan, but none of the shellfish are bouncing around. Baste often and you’ll see the shellfish slowly turn opaque and constrict. When they’re cooked properly, they’ll be bouncy and light and not at all tough.

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