Filet de Poisson Confit à l’Huile d’Olive

Fish Fillet Confit

Preparation info
  • Serves


    • Difficulty


Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

This simple dish was extremely popular at my New York City restaurant, Lutèce. Confit was a term I used only when cooking duck and pork when I was a young chef, but it is now used to describe slowly cooked fruits and vegetables. The lemon-scented oil can be used to season or sauté vegetables, pork, poultry, and fish.


  • 475 milliliters (2 cups) olive oil
  • 12 large lemon slices


Prepare your mise en place.

Preheat the oven to 93°C (200°F).

Heat the oil in a heavy-bottomed casserole over low heat to 83°C (205°F) on an instant-read thermometer. Add the lemon slices and capers and cook slowly for about 30 minutes or until the lemons are very