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Richard Sax

Basic Method for Oven-Poached Fish

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Preparation info
    • Difficulty

      Easy

Appears in
Get in There and Cook: A Master Class for the Starter Chef
Get in There and Cook

By Richard Sax

Published 1997

  • About

This is the best cooking method I know for guaranteeing moist fish. It’s great for a thick fillet (bass, grouper, salmon) as well as for thinner, more delicate fillets like flounder.

Ingredients

  • Softened unsalted butter
  • 2 tablespoons chopped shallots or scallions (white and green portions)
  • Fish fillets (any amount)

Method

  1. Preheat the oven to 400°F., with a rack at the center of the oven. Butter a shallow baking pan or ovenproof skillet that will hold the fish in a single layer. Scatter the chopped shallots in the bottom of the pan. Season the fillets with salt and pepper to taste

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