You can use the recipe search box below to find some tasty new recipes.

Poached Fish

Rinse the fillets and sprinkle with salt, pepper and nutmeg. Peel and slice the onion or shallots into rings. Thoroughly clean the lemons but do not peel them.

Slowly melt 1/3cup3.5oz/100g of the butter over low heat in a large pan and sprinkle in half of the crumbed rusks or breadcrumbs. Put the fish on top of this and the onion or shallot rings on top of the fish. Slice 1 1/2 lemons into rings and place on top of the onions.

Use the juice of the remaining 1 1/2 lemons and mix with 2 1/4cups/18floz/500ml of water. Gently pour this mix into the pan and sprinkle some fresh thyme on top and spread the remaining crumbs, with the remaining butter in small dabs. Slowly bring to a boil, cover the pan and poach over minimum heat for 20 minutes.

Serve with boiled potatoes and red cabbage.

Post a comment

Your email address will not be published. Required fields are marked *

– Ingredients –

1 3/4lb fish fillets (haddock, cod, halibut or turbot) 800g
1/2cup butter 4.5oz/125g
3 lemons
1 large onion or 2 shallots
4 rusks or breadcrumbs
salt & pepper
fresh thyme

– Author –

BigBarn Purchase Ingredients

Join the BigBarn Local Food Community


Hear about seasonal food, articles about food, interesting food news in your area and offers.

(A postcode will help us give you local news)

Please check at least one option below

List *

You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us, or by contacting us at [email protected]. We will treat your information with respect. For more information about our privacy practices please read our privacy policy. By clicking below, you agree that we may process your information in accordance with these terms.

No, thank you