Olive Oil Confit Fish

                     

Ingredients

Olive Oil Confit Fish:

• 6 skinless fish fillets (around 100g each), such as Namorado or another firm fish
• 500ml olive oil
• Strips of zest from 1 lemon
• 3 sprigs of lemon thyme
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 2 garlic cloves
• 400g cherry tomatoes on the vine (about 2 vines)
• ½ teaspoon sweet paprika
• Salt to taste
• German pumpernickel bread for serving

Preparation Method

Olive Oil Confit Fish:

1. Preheat the oven to 100°C (low temperature). If using a gas oven, use the lowest setting possible.
2. Wash and dry the lemon, then use a vegetable peeler to create long strips of the zest.
3. Peel and thinly slice the garlic. Carefully wash the cherry tomatoes without removing them from the vine, then drain well.
4. In a mortar, lightly crush the coriander seeds and peppercorns. Transfer them to a small skillet and heat over low heat for 2 minutes, stirring occasionally to release their aroma.
5. In a 12 cm x 21 cm baking dish, arrange the bay leaves, thyme sprigs, lemon zest strips, spices, and sliced garlic to create a bed for the fish. Season the fillets with 1 teaspoon of salt, place them in the baking dish, and pour in the olive oil until the fish is fully submerged. It's crucial that the fish is entirely covered by the oil for the confit technique to work.
6. In a small baking dish, place the cherry tomatoes, season with paprika, salt, pepper, and 1 tablespoon of olive oil.
7. Place both the fish and tomatoes in the oven for about 40 minutes. If using a gas oven, keep the door slightly open with a wooden spoon to maintain a low temperature. The fish is done when it becomes opaque and tender to the touch, with small bubbles of albumin forming on the surface. The internal temperature should be 50°C if using a thermometer.
8. Remove the fish from the oven and let the tomatoes finish cooking in the residual heat.
9. Allow the fish to cool before covering and refrigerating for at least 3 hours. Do the same with the tomatoes.
10. To serve, take the fish out of the refrigerator 30 minutes before serving. Use tongs to transfer the fillets to a serving dish, along with the lemon zest strips, thyme sprigs, bay leaves, and roasted tomatoes.
11. Drizzle with some of the aromatic olive oil and serve with German pumpernickel bread and a yogurt tahini sauce.

Tips:

• Alternative Fish: If Namorado is unavailable, substitute with sea bass, grouper, or fresh cod.
• Reuse the Olive Oil: Don’t waste the aromatic olive oil! Strain and store it in the refrigerator for up to 15 days. Use it in pasta dishes, stir-fries, salads, or roasted vegetables.