Olive Oil-Poached Fish with Fresh Herbs and Lemon

I've had this recipe in my "to try" pile for a few months now, and finally made it one night when my in-laws were over for dinner.

Pieces of fish are poached in a garlicky, lemon-infused olive oil and tossed with mixed herbs. The fish is wonderfully light, flaky and tender and bursting with fresh flavors.

I used cod for this recipe and it worked beautifully. I served this with Farro with Honey-Garlic Roasted Tomatoes for a light, refreshing dinner. It was a nice reprieve from all of the heavy holiday food we've been eating lately. And it was really easy to put together, so it's definitely something I'll make again.

Olive Oil-Poached Fish with Fresh Herbs and Lemon
The New Persian Kitchen - Louisa Shafia

Serves 4

1 ½ pounds US-caught swordfish fillet or other meaty white fish like Pacific halibut or Atlantic cod, cut into 1 ½-inch pieces
Sea salt and freshly ground black pepper
½ cup extra-virgin olive oil
3 cloves garlic, minced
Zest of 1 lemon
5 tablespoons freshly squeezed lemon juice
2 cups loosely packed fresh dill, minced
2 cups loosely packed fresh flat-leaf parsley, minced

Season the fish with 1 teaspoon salt and 1 teaspoon pepper

Heat the oil in a large, deep pan over low heat for 1 minute. Stir in the garlic and lemon zest, then place the fish in the pan in a single layer and cook for 5 minutes undisturbed. Turn the fish and cook for 5 minutes, or until it's just opaque in the center. Turn off the heat and add the lemon juice. Fold in the herbs and season with salt and pepper.

Let the fish rest for 5 minutes before serving, or let cool completely and serve at room temperature. The fish tastes best within a day of being made.

Big Flavors Rating: 4 Stars