Oven Poached Fish In Olive Oil Recipes

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OLIVE OIL POACHED SALMON



Olive Oil Poached Salmon image

Provided by Anne Burrell

Time 45m

Yield 4 servings

Number Of Ingredients 8

3 cloves garlic, smashed
1 small bunch fresh thyme
1 lemon, peel removed in wide strips with a veggie peeler
1 tablespoon coriander seeds
2 bay leaves
1 quart extra-virgin olive oil
4 (6-ounce) salmon fillets
Kosher salt

Steps:

  • Place the aromatics-the garlic, thyme, lemon zest, coriander, and bay leaves-in cheesecloth. Tie into a sachet. Add the oil to a large straight-sided saute pan and toss in the sachet. Bring the pan to a medium heat and let simmer for 15 minutes.
  • Let the salmon come to room temperature and season generously with salt. Add the salmon fillets to the pan with the olive oil. Let the fish cook in the oil for 15 to 17 minutes. Remove from the oil with a fish spatula to a plate before serving.

OVEN-POACHED FISH IN OLIVE OIL



Oven-Poached Fish in Olive Oil image

Categories     Fish     Poach     Lemon     Halibut     Spring     Healthy     Parsley     Capers     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

1/4 cup capers (preferably in salt), rinsed
2 1/2 lb (1-inch-thick) scrod or halibut fillets
1 1/2 large lemons, thinly sliced crosswise
1/4 cup fresh flat-leaf parsley
2 cups extra-virgin olive oil

Steps:

  • Preheat oven to 250°F.
  • Chop half of capers and pat fish dry. Sprinkle fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish in 1 layer over lemon. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4 hours.
  • Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley.

MARIO BATALI'S OVEN-POACHED HALIBUT IN OLIVE OIL



Mario Batali's Oven-Poached Halibut in Olive Oil image

I finally took the plunge and tried this odd recipe. It was the most delicious fish I've ever tasted, moist and silky texture. It is NOT oily tasting at all, and you can even eat the lemon slices. Yum! Next I'll try it with salmon. Poaching fish in oil may seem like an unusual cooking method, but it's actually a little like confit, the traditional preparation in which meat is cooked in its own fat. The idea comes from a guest television talk show appearance by Mario Batali, the chef of New York City's Babbo, and the technique he demonstrated is adapted here for home use. The fish fillets stay extremely moist, but without any taste of oil, and the layers of lemon slices, which lose their tartness when heated with the oil and salt, infuse the dish with wonderful citrus notes. Another bonus: the oil doesn't pick up any fish flavor (believe it or not) - it tastes lemony and slightly salty - and only a small amount is served with the dish, so the rest can be used again in a vinaigrette, or added to mashed potatoes, or saved for cooking. This recipe takes only about 15 minutes to prepare for cooking - but then the slow poaching method adds an hour or more to the total time from start to finish.

Provided by hoosfoos

Categories     Halibut

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2 lbs halibut fillets (each 1 inch thick)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/4 cup capers, rinsed (preferably packed in salt)
1 1/2 large lemons, thinly sliced
3 tablespoons loosely packed fresh flat leaf parsley
2 cups extra virgin olive oil
1 tablespoon loosely packed fresh flat leaf parsley

Steps:

  • Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.
  • Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.
  • Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.
  • Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves.
  • COOK'S NOTE:
  • To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week.
  • Recipe adapted from: the website of The Jane Pauley Show (on which the technique was demonstrated).

OVEN POACHED FLOUNDER WITH GARLIC AND OLIVE OIL



Oven Poached Flounder with Garlic and Olive Oil image

Provided by Sarah Walker Caron

Time 20m

Number Of Ingredients 6

1 lb flounder fillets, thin fillets -- about 1/4 inch thick
1/4 cup extra virgin olive oil
2-3 cloves garlic, minced
4-5 sprigs fresh thyme, one for each fillet
sea salt
lemon wedges

Steps:

  • Preheat oven to 375 degrees. Spray a 9x13-inch glass baking dish with cooking oil spray. Rinse the flounder under cool water and arrange in the pan.
  • Whisk together the olive oil and garlic. Then pour over the flounder. Place a spring of thyme on each piece of flounder.
  • Salt, to taste, with sea salt.
  • Slide the baking dish into the preheated oven and bake for 12-15 minutes, until the fish flakes easily with a fork.
  • Serve immediately with lemon wedges.

Nutrition Facts : ServingSize 1

HALIBUT POACHED IN OLIVE OIL



Halibut Poached in Olive Oil image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 8

2 skinned fillets of halibut (1/4 pound/125 g each)
About 1 1/2 cups/375 ml olive oil
Zest of 1 orange
1/2 teaspoon fennel seed
2 fresh thyme sprigs
1 clove garlic
Freshly ground black pepper
Fleur de sel, for garnish

Steps:

  • Heat the oven to 250 degrees F/120 degrees C.
  • Lay the fish fillets in a baking dish just large enough to hold them. Pour over enough oil to cover. Add the orange zest, fennel seed, thyme sprigs, garlic and some pepper. Bake until just tender, about 10 minutes. Remove the fish from the oil. Garnish with the fleur de sel. Serve with a little of the cooking oil dribbled over.

OLIVE OIL POACHED TUNA WITH CAPER AND OLIVE VINAIGRETTE



Olive Oil Poached Tuna with Caper and Olive Vinaigrette image

The olive oil poaching technique gives the tuna an incredibly tender, silky texture. It's important to let the fish sit at room temperature for about an hour before poaching; straight-from-the-fridge tuna will dramatically lower the temperature of the oil and throw off the cooking time.

Provided by Molly Stevens

Categories     Main Course

Yield four.

Number Of Ingredients 14

1 clove garlic
Kosher salt
1 tsp. finely chopped fresh rosemary
1/2 tsp. freshly ground black pepper
4 to 6 cups extra-virgin olive oil
Four 1-inch-thick tuna steaks (6- to 7-oz. each)
1/3 cup fresh flat-leaf parsley
2 Tbs. capers, rinsed and drained
4 Kalamata olives, pitted
1 clove garlic, chopped
2 tsp. white wine vinegar
1/4 tsp. granulated sugar
1/4 cup extra-virgin olive oil
Kosher salt, as needed

Steps:

  • Peel and smash the garlic clove and a pinch of salt to a paste, either with a mortar and pestle or by mincing and then mashing it with the side of a chef's knife. Combine the garlic paste, rosemary, 1 tsp. salt, and the pepper in a small bowl. Add just enough oil to turn the spice mixture into a smooth paste, about 1/2 tsp. Rub the paste over the tuna-it will be sparse. Let the tuna sit at room temperature for about an hour.Position a rack in the center of the oven and heat the oven to 225°F. Measure the thickness of the tuna steaks and add the same depth of oil to a 10-inch straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes. Put the tuna steaks in the oil in a single layer and immediately transfer the pan to the oven. Poach until a few small whitish droplets rise to the surface of the tuna and the center of the fish is rosy, 25 minutes.
  • While the fish poaches, combine the parsley, capers, olives, garlic, vinegar, and sugar in a blender and blend to a coarse purée. With the motor running, pour the olive oil through the hole in the blender's lid and purée until incorporated. Taste for salt (it may not need any) and set aside.Transfer the tuna to a wire rack to drain for a few minutes. Serve with the vinaigrette spooned over each steak.

Nutrition Facts : ServingSize four., Calories 500 kcal, Fat 320 kcal, SaturatedFat 6 g, TransFat 36 g, Carbohydrate 2 g, Protein 40 g, Cholesterol 65 mg, Sodium 540 mg, UnsaturatedFat 28 g

FISH IN OLIVE OIL OVEN-POACHED



FISH IN OLIVE OIL OVEN-POACHED image

Categories     Fish     Bake     Lunch

Yield 4 servings

Number Of Ingredients 5

1/4 c capers, rinsed
2 1/2 lb 1 inch thick scrod or halibut fillets
1 1/2 large lemons, thinly sliced
1/4 c fresh flat parsley
2 c evoo

Steps:

  • preheat oven to 250 chop half of capers, pat fish dry sprinkle fish with 1 1/2 tsp salt and 1/2 tsp pepper let stand 10 minutes at room temperature arrange half of lemon slices in 1 layer in 8 inch square glass baking dish- arrange fish in 1 layer on top of lemon top with all of capers, remainig lemon slices and 3 tbl parsley pour oil over fish bake in middle of oven, uncovered,until fish just flakes and is cooked through-about 1 to 1 1/4 hrs serve fish with some of the lemon slices, capers and oil spooned over sprinkle with remaining tbl parsley

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