Poached Fish with Herbs: A Delicate Dance of Flavor and Texture
Ever wondered how to make restaurant-quality poached fish at home? I’ve got you covered! This elegant yet simple dish will impress your taste buds and your dinner guests. Let’s dive in!
Prep time:
15 minutes
Cook time:
15 minutes
Total time:
30 minutes
Servings:
2
Difficulty:
Medium
Dietary tags:
Pescatarian, Low-carb, Gluten-free
Equipment Needed:
– Large skillet with lid
– Fish spatula
– Cutting board and knife
– Measuring cups and spoons
– Instant-read thermometer (optional but helpful)
Ingredients:
– 12 oz (340g) fresh, boneless cod fillets (or halibut, salmon, tilapia)
– 6 oz (170g) unsalted butter
– 1 tbsp (15ml) fresh lemon juice
– 2 tsp finely diced shallots
– 1/4 cup (60ml) mixed fresh herbs (dill, parsley, chives), chopped
– Salt and pepper to taste
– Optional: 1 tbsp capers, drained
Method:
1. Pat the fish dry with paper towels and season lightly with salt and pepper.
2. In a large skillet over medium heat, melt 2 tbsp of butter.
3. Add the diced shallots and cook until softened and fragrant, about 2 minutes.
4. Pour in the lemon juice and slowly whisk in the remaining butter, piece by piece, until fully melted and emulsified.
5. Gently slide the fish fillets into the butter mixture, ensuring they’re mostly covered.
6. Reduce heat to low and cook, occasionally spooning the butter over the fish, until it flakes easily and reaches an internal temperature of 145°F (63°C), about 8-10 minutes.
7. Sprinkle the fresh herbs over the fish during the last 2 minutes of cooking.
8. Carefully transfer the fish to plates using a slotted spatula.
9. Taste the butter sauce and adjust seasoning if needed.
10. Spoon the herbed butter sauce over the fish, garnish with capers if using, and serve immediately.
Crucial Tips:
• Keep the butter between 150°F-170°F (65°C-76°C) to prevent boiling.
• Don’t overcrowd the pan – cook in batches if needed.
• Use the freshest fish possible for best flavor.
Storage:
Refrigerate leftovers in an airtight container for up to 2 days.
Scaling:
Simply double the ingredients for 4 servings, using a larger pan if needed.
Common Mistakes:
• Overcooking the fish (it’ll become dry and rubbery)
• Letting the butter boil (it’ll break and become greasy)
• Underseasoning (fish loves salt!)
Variations:
• White Wine Poach: Replace half the butter with dry white wine for a lighter sauce.
• Tomato-Herb Poach: Swap the butter for a simple tomato sauce with garlic and herbs.
• Asian-Inspired: Use coconut milk, lemongrass, and lime instead of butter and lemon.
I’ve been making this poached fish recipe for years, and it never fails to impress. The key is treating the delicate fish with respect – gentle heat, careful handling, and a luscious butter sauce that enhances rather than overpowers. If you’re interested in more delicate fish recipes, check out this guide on steamed fish with ginger.
Poaching is all about coaxing out flavor, not beating it into submission. Think of it as a spa day for your fish – warm, relaxing, and ultimately transformative. For a slightly different take, try pairing this dish with a roasted vegetable medley, which complements the richness of the butter sauce beautifully.
Got questions about poaching fish? Drop them in the comments, and I’ll be happy to help you become a poaching pro! For those who love quick seafood recipes, you might also find joy in our baked cod with lemon garlic butter.
