Tested till perfect Oven-Poached Lemon-Oil Fish
Oven-Poached Lemon-Oil Fish
Photography by Matthew Kimura

Oven-Poached Lemon-Oil Fish

This easy-to-make fish is meltingly tender and not at all oily. Leaving the skin on helps hold the fish together while poaching. Previously frozen fish doesn't work well in this cooking method because it releases too much liquid. Serve with crusty bread to sop up the liquid.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: September 2007

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 2lemonlemons
  • 8 8sprigs fresh thyme, or parsely
  • 4 4fresh salmon or halibut fillethalibut fillets, about 1 inch (2.5 cm) thick (each 6 oz/175 g)
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/3 cup 1/3cuptoasted, sliced almondalmonds
  • 2 tbsp 2tbspcapercapers, drained and rinsed
  • 1 cup 1cupextra virgin olive oil
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Peel lemons, cutting away white pith. Thinly slice crosswise, removing as many seeds as possible. Arrange half of the slices in single layer in 8-inch (2 L) square glass baking dish; top with thyme.

Arrange fish snugly, in single layer, on lemons; sprinkle with salt and pepper. Top with remaining lemons; sprinkle with almonds and capers. Pour oil over top.

Bake, uncovered, in centre of 250°F (120°C) oven for about 50 minutes or until fish flakes easily when tested.

Serve fish with some of the lemons, thyme, almonds and capers. Spoon about 2 tbsp (25 mL) oil mixture over each serving.

Nutritional Information Per serving: about

cal 689 pro 28g total fat 64g sat. fat 9g
carb 2g fibre 1g chol 74mg sodium 635mg

% RDI:

calcium 4 iron 10 vit A 3 vit C 12
folate 20
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