Olive Oil Poached Halibut

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 fish fillets, halibut or 4 sea bass, about 1 pound
• 2 cups olive oil
• 3 sprigs thyme
• 1 garlic clove, halved
• 1 cup sliced sun-dried tomato
• 1 teaspoon salt
• fresh ground pepper
• 12 slices of grill eggplants
• 1/2 cup sliced kalamata olive (to garnish)

Recipe

• 1 place fish in a dutch oven in a single layer; pour oil over fish just to cover. add thyme, garlic and sun dried tomatoes.
• 2 heat over medium heat to a low simmer, about 160 degrees on an instant-read thermometer.
• 3 reduce heat to low.
• 4 gently poach fish until just cooked through, about 12-20 minutes.
• 5 remove with slotted spatula to a platter. season with ½ teaspoon of the salt and pepper to taste.
• 6 to serve, place fish on top of grilled eggplant slices and garnish with sun dried tomatoes and sliced kalamata olives!