Jan 10 2014
I am still doing indoor cooking after the freezing weather
we had last week. This looked interesting so thought I would share it. Looking
for something different to cook I watched a video on food52.com on how to poach
fish in the oven in olive oil. I had two Barramundi filets frozen. They are sea
bass but sound a little more exotic if you say I am having Barramundi!
I searched on olive oil poached fish and looked at several
recipes. You can do this with about any fish but Halibut seems to be the most
popular. The recipes were either baked at 250 or 275 deg. F. and the times varied
from ½ hour to 1 ½ hours for 1 inch thick filets. I followed the video on food 52 pretty close.
My filets were about ¾ inch thick.
I preheated the oven to 275 deg.
I put a layer of sliced lemons on the bottom of my cast iron
skillet.
Placed the filets on top and sprinkled with some Hawaiian
red sea salt
They set about 10 minutes then covered with half EVOO and
half ELOO.
They say to use EVOO but I am not a fan so cut it some, and
liked the result.
I added 3 crushed garlic cloves, two thyme sprigs and more
salt.
I preheated on the stove top just until it started to boil.
Then in the 275 deg. oven for 28 minutes.
Tip: one way to tell if it’s cooked through without cutting
it open is if you see little white bubbles on top of the fish. You can see them
in the one photo.
I let the skillet set while I dished up the Zatarain’s
yellow rice I had ready and put some of the olive oil in seasoning for bread
dip. My wife had fixed herself a salad, I was going to have a side of my S.A.
Kraut but in the hustle of serving I forgot. We thought the fish was great,
flakey and moist. It didn’t soak up any of the oil just what was on the outside
and it gave it good flavor.
This is an easy way to fix fish for a healthy meal in
between some good BBQ. It took about 3 cups of oil but they said it does not
take on the fish taste and to strain and save it. It will last a week in the
fridge. Use it to cook with or make salad dressing.
Note: EVOO, extra virgin olive oil; ELOO, extra light olive oil
Ingredients
Fillets on sliced lemons
Oil and seasoning added
Done and ready to serve
My Plate
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