A beautifully tender, restaurant-quality fish dish poached gently in Naturel Lemon Flavoured Extra Virgin Olive Oil, infused with sweet cherry tomatoes, garlic, and fresh thyme. The result is delicate, juicy fillets bursting with bright, aromatic flavours — perfect served with crusty bread, rice, or pasta to soak up every drop of the rich, lemony oil.
View the full recipe here: https://naturelliving.com/recipe/olive-oil-poached-fish/
*Recipe from Sarah Huang Benjamin
I’m not going to lie to you. You need quite a lot of olive oil to make this, but it is so worth it for rich, luscious, perfectly cooked fish that almost melts in your mouth. It’ll have you wondering if you should be a chef. It’s that good. First of all, I get lots of flavor in there by poaching with a lemon flavored olive oil. It smells so fresh and bright and cuts through the oil flavor. If you use an oily fish, it’ll turn out beautifully, too. But it works just as well with a light fish like snapper. I keep the aromatic simple with some cherry tomatoes, garlic, and some thyme. You can get creative and try different flavor combinations, but the key here is lots and lots of good extra virgin olive oil. Everything poaches low and slow, which keeps it moist and juicy. This technique works for fish or vegetables like tomatoes, mushrooms, and more. You’ll know the fish is done when it’s gone completely opaque and flakes when you push it. This goes well with bread, but I also like using a little bit of that oil to cook some rice or orzo with tomatoes. And then with barely any effort, you’ll have restaurant standard food on the