Olive-Oil- and Lemon-Poached Cod

Olive-Oil- and Lemon-Poached Cod

This oven-baked Olive-Oil- and Lemon-Poached Cod emerges remarkably tender and juicy.

Olive-Oil- and Lemon-Poached Cod
Makes 6 servings
  • 1½ pounds thick cod filets, cut into 6 (4-ounce) portions
  • Coarse salt
  • Ground black pepper
  • Olive oil
  • 2 lemons
  • 5 cloves garlic
  • 3 sprigs fresh oregano
  • Garnish: fresh oregano and lemon slices
  1. One hour prior to cooking, season both sides of each cod filet with salt and pepper; refrigerate until ready to cook.
  2. Preheat oven to 175°. Place filets in an ovenproof skillet, being careful not to crowd pan. Add enough olive oil to completely cover filets. Remove filets and set aside.
  3. Using a Y-shaped vegetable peeler, peel lemons, reserving peel.
  4. Add reserved lemon peel, garlic, and oregano to oil. Cook over low heat until oil registers 125° on an instant-read thermometer. Remove from heat.
  5. Place filets in oil; cover, and bake for 25 minutes. Remove from oven, and let cool slightly. Garnish with oregano and lemon slices, if desired.

For more spring-inspired recipes, see “The Call of Spring” on page 75 of the March/April 2013 issue.  This issue is no longer available in our shop or in the Hoffman Store.

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