The word poached when used with the name of any sort of fish used to fill me with dreadful visions of my mother poaching cod in full fat milk (no herbs or spices!) to be used in a bland fish pie. I started experimenting with oils and vinegars and eventually hit on this one. It has subtle flavours, doesn’t overpower the kitchen with big odours and the fish is moist and perfectly cooked. This is a low fat and low salt recipe but flavoursome.
You will need –
White fish fillets (I go for the denser fillet and not the tail ends)
Put two decent sized white fish fillets (I use the dense part not the tail end) in an ovenproof dish. There is no need to grease the dish.
Combine the juice of half a lime, a
tablespoon of olive oil, a smidgeon of greek honey and3 or 4 drops of Tabasco.
Cover with foil and place in the fridge for at least four hours occasionally “basting” the fish with the liquid.
This cooks on 200 C for around 20 minutes depending on the thickness of the fillet.
I had mine with new potatoes and broccoli.