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Olive Oil-Poached Cod

Poaching in oil may sound like it would produce oil-soaked fish, but it actually seals in the juices and results in tender, moist fillets. It is a good cooking technique for firmer fish such as cod, sword-fish, or salmon. The key is for the oil to be warm, but not hot. Keep the thermometer in the oil as the fish is cooking, and adjust the heat to maintain a temperature of 110°F (43°C) to 115°F (46°C). If you cannot find broccoli rabe, you may substitute one small head of broccoli.–Charlie Trotter

Olive Oil-Poached Cod Recipe

  • Quick Glance
  • 30 M
  • 1 H
  • Serves 4

Ingredients

  • 3 large tomatoes
  • 3 garlic cloves
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 sprigs thyme
  • Salt and freshly ground black pepper
  • 1 bunch broccoli rabe, cleaned and blanched
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper
  • 2 cups plus 1 tablespoon extra virgin olive oil
  • Four 5-ounce cod fillets, skinned
  • 1 teaspoon fresh tiny green basil leaves
  • 1 teaspoon fresh tiny purple basil leaves

Directions

  • 1. Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil. Blanch the tomatoes in the boiling water for 30 seconds and then peel off the skins. Cut each tomato into 8 wedges, place in a small roasting pan, and toss lightly with the garlic, olive oil, balsamic vinegar, and thyme. Bake for 20 to 25 minutes, or until the tomatoes are soft.
  • 2. Remove the tomatoes from the pan, season to taste with salt and pepper, and keep warm. Strain the cooking liquid through a fine-mesh sieve and season to taste with salt and pepper. Keep warm.
  • 3. Cook the broccoli rabe in the butter in a small saute pan over medium heat for 5 minutes, or until warm. Season to taste with salt and pepper.
  • 4. Warm the 2 cups olive oil in a medium saucepan over a very low flame to 110°F (43°C). Season both sides of the fish with salt and pepper and place in the warm oil. The oil should cover the fish. Cook for 3 minutes, turn the fish over, and cook for an additional 3 minutes, or until just done.
  • 5. Place some of the roasted tomatoes in the center of each plate and top with a piece of fish. Arrange the broccoli rabe around the plate and drizzle the tomato cooking liquid and the 1 tablespoon olive oil over the fish and around the plate. Garnish with tiny green and purple basil.
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