Prep 10 mins
Cook 6 mins
This is one of my favorite ways to cook fish. Add a lovely sauce it is so moist and tasty. I like to poach Salmon, cod and sea bass. There are many sauce recipes here on Zaar or serve it plain with a dab of butter. I like to use a lightly greased rack so the fish is just above the water, espcially if it is a skinless filet
- 1 1⁄2 lbs fish fillets
- 1 tablespoon fresh parsley, chopped
- salt and pepper
- 1⁄2 teaspoon dried dill weed (or 1 tsp fresh)
- 1 onion, chopped
- 4 lemon slices
- 2 tablespoons vermouth (optional)
- In a a large skillet (fitted with a lid) pour in 1 inch (25mm) of water, add all ingredients except fish& bring to a boil.
- Place fish (skin side down if the filet has skin on it) in a single layer, cover and simmer until the fish flakes easily apprx 5 minutes.
We enjoyed this fish. I used fresh dill from the garden and left out the vermouth. Thanks.
Very simple and perfect for cooking on an incredibly hot and humid summer night, but had almost no taste. I skipped the vermouth because we don't like it, but I hope that wasn't the problem since it's listed as an optional ingredient. I didn't make a sauce because I don't like sauce on my fish, but I did squeeze more lemon and sprinkle more dill on the fish on our plates after realizing there was almost no flavour to the fish as it came out of the pan. I used cod fillets. Sorry this one didn't work out for us!
This is an easy method for preparing a lovely dinner. I used perch and the sauce was poured over the fish and rice, broccoli florets on the side. Thanks, Bergy, for a simple and delicious recipe.