Poached Haddock with Oilve Oil

olive oil
4 (4-6 oz) haddock filets, as thick as you can find
2 chili peppers
2 cloves garlic, crushed
1 tsp. whole black peppercorns
2 sprigs thyme
1 spring of rosemary
3 bay leaves

Rinse the haddock and pat dry. In a braiser, heat enough oil to completely cover the filets. Add all of the ingredients (aromatics) except for the fish. Bring the oil to a simmer and heat the aromatics until the aroma is strong. Lay in the fish and bring the oil back to a very slow simmer.

Transfer the pan to an oven and roast uncovered at 180-200°C for 10-15 minutes.

Cooking time will vary depending on thickness of the fish so check half way through. The fish should be white and come off in large flakes when cooked all the way through.

Remove the stalks and bay leaves from the poaching oil, add lemon and blend to create a sauce.

Recommended service: Sauce the center of the plate and place the haddock filets on top. Serve with a side of marinated white beans, celery leaves and black olives.

Makes 4 servings.