Olive Oil Poached Fish

Preheat your oven to 275°F. Choose an oven proof dish or skillet that will hold your fish in a single layer without much extra room on the sides. This will ensure you don’t use more olive oil than you need to. Lay your fillets down in the dish and salt the tops. Cover fully with olive oil so the fish is submerged and place the thyme sprigs over top. Cook for 40 minutes for a 1-inch thick fillet. Take fish out of the oven and garnish with parsley and a squeeze of lemon. Pairs well with a bright and citrusy salad or vegetable. Buon appetito!

Tip: If you would like to minimize the amount of olive oil you use, you can use less, but baste the fish every 5 minutes so the tops cook evenly and stay moist. Save your leftover oil for Mediterranean style tuna salad! Enjoy!