Basic Method for Oven-Poached Fish

Name: Basic Method for Oven-Poached Fish
Ingredients: Watercress sprigs and lemon wedges, for garnish; Cold water; Salt and freshly ground black pepper, to taste; Fish fillets (any amount); Softened unsalted butter; 2 tablespoons chopped shallots or scallions (white and green portions); ¾ to 1 cup dry white wine, as needed

Preparation info

Difficulty
Easy

Appears in

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)

Fish course
Pescatarian
Gluten-free

Method

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