Ingredients:

  • 1.5 lb fresh cod fillets, cut into 4 equal portions
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups Extra Virgin Olive Oil
  • 4 cloves garlic, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 strip lemon peel
  • 1/2 tsp fennel seeds

Instructions:

  1. Pour the olive oil into the skillet over medium-low heat.
  2. Add the sliced garlic, fennel, thyme, bay leaf, lemon peel, and fennel seeds. Heat gently until the garlic becomes fragrant and translucent, ensuring it does not brown.
  3. Pat the cod fillets bone-dry with paper towels and season with salt and pepper.
  4. Use a digital thermometer to ensure the oil is between 160°F and 180°F (71°C–82°C).
  5. Carefully slide the fillets into the oil until mostly submerged. Lower the heat to maintain the temperature range and poach for 8–12 minutes depending on thickness.
  6. The fish is done when the center changes from translucent to an opaque pearlescent white and flakes easily with a fork.
  7. Carefully lift the fish from the oil using a slotted spatula and let the fillets rest on a warm plate for 2 minutes.