Fish Poached in Olive Oil with Oranges

13 03 2013

I’ve heard a lot of people say that cooking fish is intimidating. And I agree, it certainly can be. Poaching fish is a great and healthful technique to combat this cooking fear! It’s simple and reliable, and will incorporate subtle yet complex flavor into fish. And poaching it in olive oil and at a low temp in the oven will “bathe” the fish, leaving it with a silky texture, and not at all oily like you’d expect.

Fish Poached in Olive Oil with Oranges

Fish Poached in Olive Oil with Oranges

The following serves 2 (compliments of Cuisine at Home):

  • 2 oranges
  • 1 cup extra-virgin olive oil
  • 1 Tbsp chopped garlic
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 skinless, tilapia filets
  • 1/4 cup chopped fresh parsley

Preheat oven to 250.

Zest oranges, remove the peel and pith from oranges and slice into rounds.

Whisk together the oil, garlic, paprika, salt, pepper and zest. Place fish in a baking dish and pour oil mixture over the fish (make sure the fish is submerged) and top with oranges slices.

Poach fish in the oven until cooked through, about 1 hour.

Divide fish and oranges among plates and garnish with parsley. Serve with whole wheat couscous or rice (pictured above is couscous).

You can save the oil to use for subsequent meals to poach other fish too! Just strain the oil and store in a covered container in the fridge.



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