Poaching foods in olive oil enables you to literally bathe them in nutrients found in extra-virgin olive oil while coaxing out the maximum health benefits from what you’re cooking. It also provides a wonderful, flaky texture and flavor to fish.

Since fish and broccolini are among the most nutrient dense foods, they’re perfect to enjoy as we head into the busy holiday season and during the Settimana mondiale della cucina Italiana which takes place during the third week of November in the US.

This recipe is from my latest release, Olive Oil For Dummies. In the recipe section, co-author Dr. Simon Poole and I featured premium olive oils from around the globe to showcase what the world has to offer in terms of olive oil cultivars. I paired each recipe in the book with a different olive oil and a complementary wine.

That said, I often make this recipe with my own Amy Riolo Selections 100% Calabrian EVOO. Feel free to use your favorite while preparing this easy and crowd-pleasing dish.  Buon appetito a tutti!

Prep time: 15 min Cook time: 30 min Yield: 4 servings

Ingredients

1 large lemon, sliced into thin rounds, divided

4 (6-oz) skinless cod or halibut fillets

½ tsp each sea salt and ground black pepper

1 lb grape or cherry tomatoes, optional

5 sprigs fresh rosemary

1 bay leaf

5 peppercorns

3 cloves garlic

2 cups Maida Arbequina, or other good quality extra-virgin olive oil, plus 2 Tablespoons, divided

1-pound fresh broccolini or broccoli rabe, trimmed

¼ teaspoon unrefined sea salt

1/8 teaspoon freshly ground black pepper

¼ cup Amy Riolo Selections, or your favorite brand Sundried Red Pesto

Directions

1. Preheat oven to 250ºF. Lay half the lemon slices in a 9 x 13-inch baking dish. Pat fish dry, sprinkle with salt and pepper and place on top of lemon slices. Top with tomatoes and remaining lemon slices. Pour oil over top. Add thyme and bay leaf, peppercorns, and garlic pushing down to submerge in oil. Bake until fish is cooked through and flakes easily, approximately 30 to 40 minutes.
2. While fish is baking, heat remaining 2 tablespoons EVOO in a large wide skillet over medium heat. Add broccolini and season with salt and pepper. Turn to coat and sauté for 5-10 minutes or until it is tender but still slightly crunchy.
3. To serve fish, use a spatula to lift it out of the oil. Place on a plate and serve with the broccolini next to it. Slather 1 Tablespoon Sundried Red Pesto over each fish fillet and drizzle a few tablespoons of the leftover oil from poaching over the broccolini.

Note: I chose Al Maida EVOO for this recipe because it comes from a single-family estate and private mill with a sustainable and zero-waste farm. Their unique Arbequina olive oil is grown in the Jordanian desert and has both herbaceous and floral notes with a hint of spice that compliment this delicate recipe.  Pair with an Albariño from Spain or a dry Italian Rosé.