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Butter poached fish fillets layered over vegetables in a shallow bowl.

Butter Poached Fish with Vegetables

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: fish
  • Method: poached
  • Cuisine: seafood

Description

This video tutorial for Butter Poached Fish will teach you everything you need to know for how to poach fish in butter. Delicate, rich and so delicious.


Ingredients

Scale
  • 1/4 cup dry white wine
  • 14 tablespoons good quality salted butter
  • 1 clove garlic, smashed
  • 1 sprig fresh thyme
  • 4 cups assorted vegetables such as carrots, baby potatoes and/or zucchini*
  • 4 6-ounce skinless firm white fish fillets, such as barramundi, cod, halibut, sea bass or grouper
  • salt and pepper
  • flaky sea salt, for serving
  • Minced fresh parsley, for serving
  • Lemon wedges, for serving (optional)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Pour white wine into a large sauté pan with high sides and place over medium-low heat. Add the butter, garlic, and thyme, then swirl the pan around and allow the butter to slowly melt.
  3. Add the vegetables, then gently toss to coat with butter. Poach for about 5 minutes, then use a slotted spoon to transfer the vegetables to a roasting pan and finish cooking in the oven (leave the garlic and thyme behind). Cook-time will vary depending on the vegetables and their size. Check after 10 minutes – they’ll be done when a fork can easily pierce the center.
  4. Carefully place the fish fillets in the butter. Season with salt and pepper, then swirl the pan around so butter coats the top of each fillet. Adjust the heat to keep the butter just below a simmer in order to prevent it from breaking. Allow the fish to poach slowly until it becomes opaque. Thicker fillets may be flipped over to finish cooking on the other side.
  5. Spoon vegetables on to a plate, then carefully place a barramundi fillet over top. Drizzle some of the butter sauce around the plate, then sprinkle the fish with flaky sea salt and parsley. Serve with lemon wedges on the side if desired.

Notes

  • *A number of different vegetables work well with this preparation. Try broccoli, cauliflower, green beans, asparagus, parsnips, winter squash, radishes, turnips, or your favorite vegetable.
  • Leftover butter may be frozen and used to poach fish again at a later date.

Keywords: butter, poached, fish, barramundi, salmon, sea bass, white fish, cod