Basic Method for Oven-Poached Fish

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

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)

Stew
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