Olive Oil (Slow) Poached Cod with Tomato, Olive Salsa
Active Time: 10 minutes | Total Time: 40 minutes | Serves Serves 4 | Gluten Free
- 12 sprigs fresh thyme
- 4 6-ounce pieces cod fillet
- 1/3 cup plus 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt (1/8 tsp. + 1/8 tsp.)
- 1/4 teaspoon freshly ground black pepper (1/8 tsp. + 1/8 tsp.)
- 1 cup grape or tomatoes, quartered
- 1/2 cup pitted green olives, preferably Castelvetrano
- 1 tablespoon fresh lemon juice
- 1/8 to 1/4 tsp. crushed red pepper
- 1 tsp. fresh thyme leaves (about 2 sprigs)
Heat the oven (with the oven rack in the middle) to 275ºF.
Scatter the thyme sprigs over the bottom of an 8-inch square baking dish. Place the fish on top and drizzle with 1/3 cup of the oil. Sprinkle fish with 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper (about 6 turns on pepper mill). Transfer to the oven and bake until the fish is opaque throughout and flakes easily, 25 to 30 minutes. Lift the fish from the oil and divide among plates.
Meanwhile, cut the tomatoes into quarters and place in a small bowl. If using pitted olives, roughly chop them. (If you have olives with pits, place the flat side of your chef’s knife on top of an olive. Place your open palm on top of the knife and carefully press down to release the pit, then chop.)
Add the chopped olives to the bowl along with the lemon juice, crushed red pepper and the remaining 1/8 teaspoon salt, 1/8 teaspoon black pepper (about 6 turns on pepper mill), and 1 tablespoon oil. Pull the thyme leaves from their 2 sprigs and stir into the salsa. Serve over the fish.
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