Olive Oil-Poached Cod

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.

Makes 4 servings Total time: 1 hour

ARRANGE:

2

COMBINE:

11/ 2 11/ 2 1/2

4

HEAT:

21/ 2 6 2 2 1 lemons, thinly sliced tsp. kosher salt tsp. paprika tsp. freshly ground black pepper cod fillets (6 oz. each/ 11/ 2- inches thick)

cups olive oil cloves garlic, smashed dried bay leaves large sprigs thyme tsp. anchovy paste

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.

Per serving: 212 cal; 9g total fat (1g sat); 74mg chol; 822mg sodium; 1g carb (0g fiber, 0g total sugars); 30g protein