The word poached when used with the name of any sort of fish used to fill me with dreadful visions of my mother packing cod in full fat milk (no herbs or spices) to be used in a bland fish pied. I started experimenting with oils and vinegars and eventually hit on this recipe. It has subtle flavours, doesn’t fill the kitchen with big smells and the fish is tender and perfectly cooked. This is a low fat, low salt recipe.
Put two decent sized white fish fillets (I use the dense part not the tail end) in an ovenproof dish. There is no need to grease the dish.
Combine the juice of half a lime, a tablespoon of olive oil, a smidgeon of greek honey and 3 or 4 drops of Tabasco.
Cover with foil and place in the fridge for at least four hours occasionally “basting” the fish with the liquid.
This cooks on 200 C for around 15 minutes depending on the thickness of the fillet.
I have mine with new potatoes and broccoli.