Poached Fish Fillets with Sherry-Tomato Vinaigrette

Poached Fish Fillets with Sherry-Tomato Vinaigrette
Poached Fish Fillets with Sherry-Tomato Vinaigrette
Ingredients
  • 4ounces cod fillets4-6 ounces each, 1-inch thick
  • coarse salt
  • 4ounces artichoke heartspatted dry, sliced in half lengthwise
  • 1tablespoon cornstarch
  • 3/4cup olive oil
  • 3cloves garlicminced
  • 1/2medium onionspeeled
  • 1/2teaspoon black pepper
  • 1tablespoon parsleychopped
  • 2ounces cherry tomatoescut into 1/8-inch-thick rounds
Vinaigrette
  • 4ounces cherry tomatoes
  • 1/2small shallotspeeled
  • 4teaspoons sherry vinegar
  • 3/4teaspoons coarse salt
Yield:
Instructions
For the Fish:
  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.
  4. Remove skillet from oven. Using 2 spatulas, carefully flip fillets. Cover skillet, return to middle rack, and place plate with artichokes and garlic on lower-middle rack. Continue to cook fish until it registers 130 to 135 degrees, 9 to 14 minutes longer. Gently transfer fish to serving platter, reserving 1/2 cup oil, and tent fish loosely with aluminum foil. Turn off oven, leaving plate of artichokes in oven.
For the Vinaigrette:
  1. Process whole cherry tomatoes, shallot, vinegar, 3/4 teaspoon salt, and pepper with reserved 1/2 cup fish cooking oil in blender until smooth, 1 to 2 minutes. Add any accumulated fish juice from platter, season with salt to taste, and blend for 10 seconds. Strain sauce through fine-mesh strainer, pressing on solids to extract as much liquid as possible (discard solids).
To Serve:
  1. Pour vinaigrette around fish. Garnish each fillet with warmed crisped artichokes and garlic, parsley, and tomato rounds. Serve immediately.