Poached Fish Fillets with Sherry-Tomato Vinaigrette

FREE RECIPE PREVIEW

Ingredients — preview

• 4 ounces cod fillets 4-6 ounces each, 1-inch thick
• coarse salt
• 4 ounces artichoke hearts patted dry, sliced in half lengthwise
• 1 tablespoon cornstarch
• 3/4 cup olive oil
• 3 cloves garlic minced
• 1/2 medium onion peeled

Preparation — preview

1. Adjust oven racks to middle and lower-middle positions and heat oven to 250 degrees. Pat fish dry with paper towels and season each fillet with 1/4 teaspoon salt. Let sit at room temperature for 20 minutes.
2. Meanwhile, toss artichokes and cornstarch in bowl to coat. Heat 1/2 cup oil in 10-inch nonstick skillet over medium heat until shimmering. Shake excess cornstarch from artichokes and add to skillet; cook, stirring occasionally, until crisp and golden, 2 to 4 minutes. Add garlic and continue to cook until garlic is golden, 30 to 60 seconds. Strain oil through fine-mesh strainer into bowl. Transfer artichokes and garlic to ovenproof paper towel–lined plate and season with salt. Do not wash strainer.
3. Return strained oil to skillet and add remaining ¼ cup oil. Place onion half in center of pan. Let oil cool until it registers about 180 degrees, 5 to 8 minutes. Arrange fish fillets, skinned side up, around onion (oil should come roughly halfway up fillets). Spoon a little oil over each fillet, cover skillet, transfer to middle rack, and cook for 15 minutes.