Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish the mashed potatoes that the fish and vegetables are served over.
Recipe From marthastewart.com
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 55m
Number Of Ingredients 9
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1 medium shallot, thinly sliced 1 pint cherry or grape tomatoes, halved 1/2 cup dry white wine 1/4 cup pitted Kalamata olives, halved 1 tablespoon capers, drained 2 teaspoons fresh thyme leaves 2...
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5/5 (3)
Total Time 1 hr 45 mins
Category Halibut
Calories 1364 per serving
- Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.
- Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.
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From foodnetwork.com
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From mealplannerpro.com
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From pinterest.com
Mar 3, 2019 - Olive oil infused with the flavors of fennel, cherry tomatoes, and olives is what binds this poached halibut and mashed potatoes recipe together. Pinterest Today
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Mar 3, 2019 - Olive oil infused with the flavors of fennel, cherry tomatoes, and olives is what binds this poached halibut and mashed potatoes recipe together. Pinterest Today
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2 pounds russet potatoes (3 medium), peeled and cut into 1-inch pieces 1 head fennel, bulb cored and cut into 1/2-inch-thick wedges, fronds reserved for serving 1 1/2 cups …
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