Olive Oil Poached Cod


Geoffrey Zakarian

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Serve this simple Olive Oil Poached Cod for your next elegant dinner or any night of the week. The protein-packed cod is deliciously seasoned with spices that will get your kitchen smelling great and your tummy feeling satisfied.

Yields: Serves 4


  • 3 cups extra virgin olive oil
  • 1 strip lemon, removed with a peeler
  • 4 sprigs tarragon
  • 2 bay leaves, dried
  • ½ teaspoon red pepper flakes
  • 4 skinless cod fillets (6 oz each, 1.5-2in in thickness)
  • Kosher salt
  • Fresh cracked pepper

Method of Preparation:

1. In a straight sided sauté pan just large enough to hold the cod in 1 layer, combine the oil, zest, tarragon, bay leaves, and pepper flakes. Heat over medium low heat until the oil reaches 200F on a candy/oil thermometer.

2. Season the cod with salt and pepper and gently place the oil in a single layer, making sure the cod is completely submerged in the oil. Poach until just cooked through, 8 to 10 minutes, depending on the thickness of the fillets. Remove from the heat and let the cod cool in the oil for 5 minutes, to firm the fillets and make them easier to handle.

3. Remove the fillets with a slotted fish spatula and sprinkle with salt and pepper.

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Medical Reviewers: William C. Lloyd III, MD, FACS; Rachel Baer, RD, LD Last Review Date: Mar 10, 2016

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