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–+ servings
One pot fish dinner otherwise called Poached Fish with Summer Vegetable Nage

One Pot Fish Dinner

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Servings

4 Servings

Ingredients

  • Extra virgin olive oil 
  • 2 shallots sliced 
  • 1 leek green part only, thinly sliced and thoroughly rinsed 
  • 2 carrots colorful carrots are great here, sliced 
  • 1 fennel bulb sliced 
  • 1 pint grape tomatoes colorful works here, sliced in half 
  • 2 medium zucchini sliced 
  • 2 garlic cloves sliced 
  • 2 - inch piece of ginger smashed 
  • Several thyme tarragon, basil and/or dill sprigs (I love to mix these, the key here is to use fresh) 
  • 1 cup dry white wine 
  • 2 cups water 
  • 4 6-ounce salmon (or halibut) fillets, skinned 
  • Kosher salt 
  • Freshly ground black pepper 
  • Garnish: fresh chopped fresh herbs drizzle of oil 

Instructions

  • Preheat oven to 300°F.
  • Heat a large Dutch oven, generously coated with oil, over medium heat. Sweat shallots, leek, carrot, and fennel, stirring occasionally until the vegetables have softened, about 20 minutes. 
  • Add tomatoes, zucchini, garlic, ginger, herbs, wine, and water and bring to a simmer. Turn off heat and add salmon to the pan, gently pushing the salmon into the vegetables. 
  • Put Dutch oven into the preheated oven and roast at 300°F, uncovered, for about 10 minutes.
  • Cool the dish before gently transferring salmon to a serving platter. Spoon vegetables around onto serving platter with some of the poaching liquid. Discard ginger.
  • Garnish with fresh chopped herbs and a good glug of oil.