bohemianwanderer – Poaching fish gently in olive oil and lemon creates a quietly luxurious dish. This cooking method feels generous but remains effortless. Everything simmers in one pan, producing a rich sauce that balances thickness from potato starch with fresh lemony notes. The flavors are clean, vibrant, and comforting without complexity.
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This dish is perfect when you want a special meal without the fuss. It combines subtle richness with fresh ingredients, offering a satisfying texture and taste. I often crave a simple cucumber alongside, which inspired today’s grated courgette salad. The salad’s simplicity and bright flavors balance the poached fish perfectly. This recipe has become one I return to often because of its ease and consistent results. It requires minimal ingredients, no complicated steps, and highlights the natural flavors of fresh produce. The fish remains tender and moist, infused gently by the olive oil and lemon essence.
To prepare, use extra-virgin olive oil for its quality and flavor. The lemon adds brightness, and the potatoes thicken the sauce naturally as they cook. Bay leaves or thyme bring an aromatic touch without overpowering the clean taste. Serving with a dollop of creme fraiche adds optional creaminess that complements the acidity. No extra herbs are required, but parsley, chives, or mint can add a fresh herbal note if desired. This flexibility lets you adapt the dish based on your preferences or available ingredients. The overall approach encourages healthy, fresh cooking without sacrificing flavor or elegance.
Step-by-Step Guide to Poached Fish and Courgette Salad
Start by pouring 150ml of extra-virgin olive oil and 600ml of water into a wide, deep pan. Add two bay leaves or thyme sprigs, several lemon slices, and a good pinch of sea salt. Slice 4–5 medium cyprus or new potatoes into 1.5cm-thick coins and halve six banana shallots lengthways. Add both to the pan. Bring the mixture to a gentle boil and cook for 8 to 10 minutes until potatoes and shallots are just tender. Make four indentations in the pan, nestle four thick white fish fillets (cod, hake, or haddock) into the liquid. The liquid should reach halfway up the fish; add more water if necessary.
Cut a circle of baking paper to fit the pan and lay it over the fish and vegetables. Reduce heat to medium and simmer gently for 6 to 8 minutes, depending on fish thickness. The sauce will thicken slightly from the potato starch and reduce as it cooks. If it seems watery, carefully remove fish and potatoes, then simmer sauce longer to thicken. Meanwhile, prepare the courgette salad by grating two courgettes into a bowl. Season with salt, pepper, and juice from the remaining lemon for freshness and brightness.
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Serve the poached fish and potatoes immediately with the courgette salad on the side. Optionally, add a dollop of creme fraiche on top of the fish and extra lemon wedges for squeezing. This combination offers a balanced meal with rich textures and fresh flavors. This method highlights simple ingredients and gentle cooking techniques to create a nourishing, elegant dish. It’s ideal for those who want a fuss-free, impressive lunch or dinner. With easy preparation and clean flavors, this recipe encourages you to revisit it regularly.
