Poached fish Recipe
French · Main course · 25 min total
A delicate and flavorful method for cooking fish, resulting in moist, tender fillets in a fragrant broth. Perfect for a light and healthy main course.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 4 (6-ounce) firm white fish fillets (such as cod, halibut, or sea bass)
- 2 cups fish stock or water
- 1/2 cup dry white wine
- 1 small onion, thinly sliced
- 1 carrot, thinly sliced
- 1 celery stalk, thinly sliced
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- In a large skillet or shallow pan, combine fish stock, white wine, onion, carrot, celery, bay leaf, thyme, salt, and peppercorns. Bring to a simmer over medium heat.
- Reduce heat to low and add the fish fillets in a single layer. The liquid should just cover the fish; add a little water if needed.
- Cover and poach gently for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. Do not boil.
- Using a slotted spatula, carefully transfer the fish to a serving platter. Discard the vegetables and herbs.
- Stir lemon juice into the remaining poaching liquid. Spoon a little over the fish and garnish with parsley. Serve immediately.
Tips
- Serve with steamed vegetables or over a bed of rice.
- Leftover poached fish can be refrigerated for up to 2 days and used in salads or sandwiches.
- For extra flavor, add a few slices of lemon or fennel to the poaching liquid.
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