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Lunch / Dinner

Olive Oil-Poached Cod

This simple technique yields buttery, succulent fish in practically no time at all — a weeknight dinner savior. And you don’t have to worry about overcooking your fish when you poach it in olive oil. Plus, when you steep the oil before poaching, it takes on tons of flavor that’s easily absorbed by the fish.

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Test Kitchen Tip

Instead of tossing the oil you just poached in, save it, and poach fish in it again. Oil will last up to two weeks in an airtight container in the fridge.


Preheat oven to 250°.

Arrange lemon slices in the bottom of a 7×11-inch baking dish.

Combine salt, paprika, and pepper; sprinkle over all sides of cod fillets to completely coat.

Heat oil, garlic, bay leaves, thyme, and anchovy paste in a saucepan over low (making sure to break up the anchovy paste) until tiny bubbles start to rise from the bottom (about 180°), 15–20 minutes. Pour oil mixture over lemons, nestle fillets into oil, then spoon oil over top. Transfer dish to oven.

Poach fillets, basting a few times, until a thermometer inserted into the thickest parts registers 130°, about 30 minutes.

Nutritional Facts

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