Poached Fish with Olive Oil and Lemon

This method is equally good for a bass fish fillet or a salmon. A savory poaching liquid is first made, then the fish is gently simmered over medium low heat until cooked through.

Poached Fish with Olive Oil and Lemon

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 2 quarts water
  • 2 cups dry white wine
  • 1/2 large yellow onion, large diced
  • 4 medium carrots, large diced
  • 2 celery ribs, sliced thick
  • 6 garlic cloves, peeled and smashed
  • 3 sprigs flat-leaf parsley
  • 3 sprigs thyme
  • 1 bay leaf
  • 2 tablespoon Kosher salt
  • 1 tablespoon whole black peppercorns
  • 3 to 4 pound skin-on fish fillets, such as bass or salmon, pin bones removed
  • 1 lemon, cut into wedges
  • Olive oil



To prepare the poaching liquid: In a large pot, combine the water, wine, onion, carrots, celery, garlic, parsley, thyme, bay leaf, and peppercorns. Bring this mixture to a boil, lower the heat, and simmer to incorporate the flavors for about 30 minutes. Strain. This liquid can be made ahead of time.

To cook the fish: Gradually bring the poaching liquid to a gentle simmer over medium low heat. Place the fillets in a deep skillet and cover with poaching liquid (add water if you do not have enough). Turn the heat to low so that the fish steams and does not simmer. The fish will take about 5 minutes per inch of thickness. Use a slotted spatula to remove the fillets. Serve with a squeeze of lemon juice and a drizzle of olive oil.

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