The Lello Kitchen
Olive Oil–Poached Cod with Lemon & Capers
Gentle cod cooked in olive oil with lemon and capers, yielding pearly flakes and a sauce that needs almost nothing else.
- Prep
- 10 minutes
- Cook
- 20 minutes
- Serves
- 4 servings
- Difficulty
- Considered
At the Lello table
Low, controlled heat keeps lean cod succulent. The oil should shimmer gently, never fry the fish.
Method
- Place cod, lemon, thyme and capers in a small skillet or baking dish. Add enough olive oil to come about two-thirds up the fish.
- Cook over very low heat, or in a 250°F / 120°C oven, until the cod flakes at the edges and reaches about 145°F / 63°C in the center, roughly 15 to 20 minutes depending on thickness.
- Lift the fish onto warm plates. Spoon a little of the warm oil, lemon and capers over each portion.
Cook’s notes
- The oil can be strained, refrigerated promptly and reused once for another savory preparation if food-safety practices are followed.
Substitutions
- Halibut works but may take longer due to thickness.
- Firm salmon works but yields a richer result.
To serve
Serve with white beans, greens, or boiled potatoes.
Storage & make-ahead
Cooked fish is best immediately; refrigerate leftovers promptly and use within 1 to 2 days.
