Ready in 20 minutes
Yield: 4 portions

Preheat oven to 329 degrees F. or 165 degrees C.

Brush a poaching pan with olive oil. Sprinkle with:

1 shallot, peeled and chopped
1 clove garlic, peeled and chopped

Arragne on the shallot and garlic:

4 halibut fillets, each cut into 2 pieces

Season with:

fine salt
ground white pepper

Drizzle fish with:
juice of 1 lemon

Brush fish fillets with:

olive oil

Pour over the fillets:

1/4 cup fish stock or vegetable stock
3 tablespoons dry white wine

Bring to a quick boil on the stove. Immediately cover
with greased parchment paper. Transfer into the oven
and poach for 10 minutes. Remove from heat. Transfer
fish into a platter and cover to keep warm. Put its
liquid in a small saucepan. Simmer for a minute. Add
in:

2 tablespoons capers, rinsed and drained
1 tablepoon fresh tarragon, coarsely-chopped
1 tablespoon fresh Italian parsley, coarsely-chopped
1 tablespoon fresh chives, coarsely-chopped

Check the seasonings. Pour over the fish.

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This article was published on Sunday 27 September 2009 à 11:12 am and is filed under Seafood. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.