My sister-in-law reminded me of olive oil poached fish over the holidays. Oil poaching is an easy way to cook fish and ensure that it will come out moist and tender. You can flavor the dish with all sorts of herbs and spices. I used garlic, thyme, lemon, and Kaffir lime leaves. Olives, tomatoes, capers, cilantro, parsley, and sage are other great options.
2 similarly sized fish fillets (cod, halibut, shrimp, salmon or other fish)
2 cups extra virgin olive oil
2 garlic cloves smashed
1 lemon cut in rounds
4 sprigs thyme
4 Kaffir lime leaves (or any other combination of fresh herbs and spices)
salt and pepper
Preheat oven to 275ºF. Rinse and dry the fish.
Place the fish in a baking dish or oven-proof skillet that is just big enough for the fish. Season the fish with a little pinch of salt and pepper.
Add the thyme, garlic cloves, and lime leaves (or other herbs) on top of and around the fish. Top the fish and herbs with the slices of lemon.
Pour the olive oil over and around the fish. Place in the oven and baste with the olive oil often. The fish will take between 30-45 minutes to cook. When it is done, it will flake easily.