Poaching fish—gently cooking it in a liquid over low heat—is a classic French technique. Traditionally, the poaching liquid is a light broth, known as a court bouillon, and the finished fish comes out delicious, light, and flaky. That classic technique is the foundation for a different way of cooking fish—poaching in olive oil. Put simply, this method involves submerging a piece of fish (or shrimp) in a bath of warm olive oil and then cooking it in the oven at a low temperature to perfect doneness. The fish emerges with an incredibly tender, silky texture and a pure seafood flavor that’s hard to achieve with any other cooking method. Surely, there’s no better way to pay tribute to a perfectly fresh piece of seafood.
Step one: Season
Remove the fish from the refrigerator, season it, and let it sit at room temperature for about an hour.
Step two: Heat
Heat the oil over low heat just until it reaches 120°F. Use a candy or instant-read thermometer to monitor the temperature.