LEMON POACHED FISH
4 CUPS WATER or FISH STOCK
4 Tbs FRESHLY SQUEEZED LEMON JUICE
2 TBS OLIVE OIL
2 CELERY STALKS – finely chopped
½ CUP PARSLEY or BASIL – finely chopped
PINCH of TARRAGON
2 GARLIC CLOVES – thinly sliced
SALT and FRESHLY GROUND BLACK PEPPER – to taste
6 1-inch PIECES OF SEA BASS or TROUT
To serve 6:
In a large skillet that has a cover, warm the olive oil and add the garlic stirring around just until it becomes aromatic and very slightly brown. You can remove the garlic at this point or leave it in, as I do, because as my family knows I love garlic! Next add the fish stock or water (or ½ stock and ½ water, as you choose), stir in the salt, pepper, tarragon, lemon juice, parsley or basil, celery. and slowly bring to a boil.
Arrange the fish in a single layer in the liquid, cover, reduce the heat to low and simmer until the fish will flake easily (about 12-16 minutes depending on thickness).
Remove the fish from the pan and place it on your warmed serving platter and tent to keep warm.
Boil the liquid until it has reduced to half the amount.
Carefully pour over the fish and serve with lemon slices or quarters.
Serve hot with lightly buttered rice and a nice green salad.