Print

Butter Poached Fish

Butter Poached Fish - recipe card
Print Recipe

Tender, flaky fish fillets gently cooked in a luxurious bath of melted butter and aromatic shallot, lemon, and thyme. The low, slow poaching method ensures the fish remains silky and moist with a delicate, buttery finish.

Ingredients

Scale
  • 4 (6-ounce) skinless cod fillets, about 1½ pounds total, patted dry
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon white pepper
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 1 shallot, thinly sliced
  • 1 lemon, zested and juiced (about 1 teaspoon zest, 2 tablespoons juice)
  • 2 sprigs fresh thyme
  • Flaky sea salt and fresh dill for garnish (optional)

Instructions

  1. Pat the fish fillets dry with paper towels to ensure even seasoning and prevent excess moisture. Season both sides with ½ teaspoon of the kosher salt and the white pepper. Let the fish rest at room temperature for 10 minutes to take the chill off, which promotes gentle, even cooking.
  2. In a medium saucepan or deep 10-inch skillet, combine the butter cubes, sliced shallot, lemon zest, and thyme sprigs. Place the pan over low heat and cook, stirring occasionally, until the butter is fully melted and the mixture becomes fragrant, about 5 minutes. Do not let the butter bubble or brown — the goal is a clear, golden liquid.
  3. Add the lemon juice and the remaining ½ teaspoon kosher salt to the melted butter. Stir gently to combine. The acidity from the lemon balances the richness and helps season the fish.
  4. Carefully lower the seasoned fish fillets into the butter in a single layer, ensuring they are mostly submerged. If needed, add a few tablespoons of water or additional melted butter to cover the fish more fully. Maintain the heat at the barest simmer — you should see tiny bubbles rising from the bottom of the pan, not a vigorous surface bubble.
  5. Poach the fish gently for 10 to 14 minutes, depending on the thickness of the fillets. After 8 minutes, begin checking doneness by inserting a paring knife into the thickest part; the flesh should be opaque and flake easily with slight pressure.
  6. For precise doneness, use an instant-read thermometer inserted into the thickest part of a fillet. The internal temperature should reach 140°F (60°C) — carryover cooking will bring it to the safe target of 145°F (63°C). Avoid overcooking, which will make the fish dry and stringy.
  7. Using a slotted spatula, carefully transfer the poached fish fillets to warmed plates or a serving platter. Discard the thyme sprigs from the butter.
  8. Spoon 2 to 3 tablespoons of the warm poaching butter over each fillet. Garnish with a pinch of flaky sea salt and fresh dill sprigs. Serve immediately while the fish is hot and succulent.

Notes

Store leftover fish in an airtight container in the refrigerator for up to 2 days. The poaching butter can be strained and chilled for up to 1 week; use it to sauté vegetables or finish other dishes. To reheat, place the fish in a low oven at 250°F (120°C) covered with foil for about 8 minutes, or gently warm in a skillet with a little reserved butter over low heat, turning once, just until heated through. Do not microwave, as it will toughen the fish.

Nutrition

Keywords: butter poached fish, poached fish recipe, French fish dish, cod recipe, halibut recipe, delicate fish, low carb dinner, elegant seafood, dinner party recipe, stovetop fish

Find it online: https://copycatkitchenco.com/butter-poached-fish/