Olive Oil And Lemon-poached Fish With Grated Courgette Salad seafood main

150ml extra-virgin olive oil

2 bay leaves or a few thyme sprigs

1 lemon 2-3 slices cut off, the rest juiced, plus extra lemon wedges to serve

Sea salt and black pepper

5 medium cyprus potatoes or 400g new potatoes – I peel them, so they have that clean, waxy texture, but if you prefer them unpeeled, that’s fine, too

6 small banana shallots peeled and trimmed

4 thick sustainably-sourced cod fillets or hake, haddock or any firm white fish

2 courgettes

Creme fraiche to serve (optional)

Pour the olive oil and 600ml water into a wide, high-sided pan (about 28cm), then add the bay leaves, a few slices of lemon and a good pinch of salt.
Slice the potatoes into 1½cm-thick coins, halve the shallots lengthways, then drop them into the pan, too.
Bring to a gentle boil and cook for eight to 10 minutes, until the potatoes and shallots are just tender.
Make four indents in the mix for the fish fillets, then nestle them in; the liquid needs to come about halfway up the fish, so if need be top up with a splash more water.
Cut out a circle of baking paper to fit the pan, then lay it over the fish and vegetables.
Turn down the heat to medium and leave to bubble gently for six to eight minutes, depending on the thickness of the fish.
The sauce should have reduced slightly, and the starch from the potatoes will have thickened it; if it still looks a bit watery, carefully lift out the fish and potatoes, and simmer the sauce for a few minutes more to reduce.
Meanwhile, grate the courgettes into a bowl and season with salt, pepper and the juice of the remaining lemon.
Serve everything straight away, topping the fish with a dollop of creme fraiche, if you fancy, and with extra lemon wedges on the side.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

CategoryFish Dish

CuisineMediterranean

Occasions📆EverydaySummer Meal

Season☀️Summer

DifficultyEasy ⏰ 30m