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Serves
4
Author Notes
Poaching seafood in olive oil makes it almost very now now no more most likely to wind up with the relaxation other than impossibly soft fish. This system might be incredibly versatile, since it’s most likely you’ll perhaps infuse the oil (and by association the fish) with any flavors you enjoy. One of our favorites is tilapia with garlic and thyme, but be at liberty to use other herbs, chilis, citrus — whatever floats your boat. —Merrill Stubbs
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Test Kitchen-Licensed
Formula
4
tilapia filets, about 1/4 pound every
2 cups
olive oil (now now not your simplest, but something respectable)
3 sprigs
thyme
3
fleshy garlic cloves, peeled and smashed
1/2 teaspoon
Kosher salt
Instructions
- Heat the oven to 275 degrees F. Prepare the fish in a single layer in a shallow baking dish, overlapping the thinner areas of the filets comparatively to form a uniform thickness for even cooking.
- Pour ample olive oil into the dish to apt quilt the fish. You are going to need comparatively roughly oil reckoning on the dimension of your dish (use a smaller dish that apt suits the fish in a single layer to sever aid the amount of oil you want).
- Add the thyme and garlic to the oil, tucking them beneath the surface, and sprinkle the salt evenly over the oil and the fish.
- Bake for roughly 20 minutes, except apt cooked by map of. Whenever it’s most likely you’ll perhaps moreover very effectively be serving them correct away, gently steal the filets out of the dish, transfer them to person plates and drizzle just a few of the oil over every person. (Potentialities are you’ll perhaps well moreover also use the flavorful oil to costume vegetables or rice must it’s most likely you’ll perhaps moreover very effectively be serving those alongside the fish.) Potentialities are you’ll perhaps well moreover also frigid the fish and refrigerate it in the oil to relish interior two days — the oil will preserve the fish from drying out, and this might occasionally take in extra of the flavors from the oil because it rests.
