| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 15g | 3g | 6g |
| sugars | fibre | protein | salt |
| 2g | 1g | 25g | 0.3g |
Why I Love French Lemon Confit Fish
There are few culinary delights that capture the soul of the sea as seamlessly as the lemon confit fish, a classic French recipe that effortlessly melds together the vibrant tanginess of lemon with the delicate flavor of the ocean. Inspired by a love for maritime creations from my home town of Portland, I found myself drawn to the simplicity and elegance of this dish, just as I was to the traditional Maine lobster rolls or clam chowder. The echoes of my New England roots weave themselves through this recipe, much like the salty breeze along the rugged coastlines back home.
The Beauty of Simplicity
Speaking of which, things can be beautiful in their simplicity, something this dish perfectly embodies. The flavors aren’t muddled by an avalanche of diverse ingredients. Instead, each individual flavor is allowed to flourish and contribute to a harmonious whole – a concept that I was first introduced to in the work of Eric Ripert, a chef celebrated for his mastery over seafood. His ethos, of letting the ingredients speak for themselves, inspires me in every recipe I create including this stunner.
What I adore about Lemon Confit Fish
But what makes the Lemon Confit Fish so enchanting? That lies in its adaptability. A virtue of its simplicity is that it’s easy to customize to suit the palate. If you’re in the mood for a bolder flavor, add a pinch more salt or even a drop or two of hot sauce. Experimenting with the recipe, while remaining true to its heart, has given me countless delightful meals and some of my fondest memories in the kitchen.
This dish works wonderfully with traditional French sides such as Ratatouille or a vibrant green salad. The lightness of the confit fish perfectly complements the earthiness of these sides, making for a meal that’s well-rounded and satisfying. In fact, if you enjoy classics like Coquilles Saint-Jacques or Sole Meunière, the Lemon Confit Fish makes for an exciting experience to venture into the world of French seafood.
Creating Culinary Connections
This recipe, like many that I hold dear, isn’t just about good food but also about the rich connections it weaves in my life – connections to my New England heritage, to inspirations like Eric Ripert, and even to the countless meals enjoyed with my daughters, Erin and Samantha. Every time I create this dish, I am reminded of the magic of food – the ability to teleport me to another place and time with just one bite, while still grounding me in the beauty of the present moment. That is why I keep returning to the lemon confit fish, a shining star in the vast universe of delicious recipes.
What You’ll Need
- 6 fillets of white fish (such as cod or halibut)
- 2 cups of fish stock
- 1 cup white wine
- 1/2 cup of extra virgin olive oil
- 2 lemons, sliced into thin rounds
- 1/4 cup of fresh lemon juice
- 3 cloves of garlic, minced
- 1 tablespoon of white sugar
- 1 bunch of fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Method
Step One
Season the fish fillets with salt and pepper to taste. Set aside.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1-2 minutes.
Step Three
Add the lemon slices to the skillet, and cook until they start to brown, about 2-3 minutes. Remove the lemon slices from the skillet and set aside.
Step Four
Add the fish fillets to the skillet and cook until lightly browned, about 2-3 minutes on each side. Remove the fish from the skillet and set aside.
Step Five
In the same skillet, add the fish stock, white wine, lemon juice, sugar, and half of the chopped parsley. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes.
Step Six
Return the fish fillets to the skillet and add the cooked lemon slices on top. Cover the skillet and cook for about 10-15 minutes, or until the fish is cooked through.
Step Seven
Remove from heat, garnish with the remaining chopped parsley. Serve the Lemon Confit Fish hot, with the sauce from the skillet drizzled on top. Enjoy!
