Olive Oil–Poached Cod

Poaching cod in olive oil produces a succulent, delicate fish that will wow your family or guests.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Medium

Serves: 4


  • 4 fresh cod steaks or fillets (6 oz. each)
  • 2½–3 cups extra-virgin olive oil
  • 1 tsp. salt
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. grated lemon zest


  • Rinse the fillets and pat them dry with a paper towel.
  • Choose a pot that will just fit the fish and fill it with the oil. Bring the oil to a temperature of 210°F. Adjust the heat to keep the temperature at 210°F while poaching the fish.
  • Carefully place the steaks or fillets in the oil and poach them for 6 minutes or until the fish is opaque in color. Carefully remove the fish from the oil and put it on a plate. Sprinkle the fish with salt.
  • Spoon some of the warm oil over the fish and then drizzle it with lemon juice. Sprinkle the zest over the fish and serve it immediately.