Amanda Hesser’s Olive Oil Poached Fish

Summary: Easy, delicious, perfect way to cook fish

Yield: the amount of fish you buy and cook


  • fresh fish filets
  • olive oil
  • Maldon (or similar flaky sea salt)
  • any herb/spice you want (I used fresh thyme sprigs)


Lay the fillets in a shallow, oven-proof casserole dish or skillet, just large enough to hold the fish in a single layer. Cover the fish with a 1/8-inch thick layer of olive oil (a good brand, but not your best), season with a flaky sea salt and any other herb or spice you like, then put it into a 275° Fahrenheit oven, basting it often, until it's cooked through.

For a 1-inch thick fish fillet, this takes about 30 minutes