Poached Lemon Fish

Apr 11, 2005 by wafer | 0 Comments| Share it:   

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  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 2

Filed Under


  • Fish
  • 1 Tbs Lemon Juice
  • 2 tsp Parsley flakes
  • 1 cup of White Cooking wine (or broth, see below)

Step 1

You will also need a frying pan with a cover. I'll just assume that you'll be making something else with this, such as a vegetable, and a side. I made peas and mashed potatoes with this. I always hated trying to cook fish on my own. I could never get it right in the broiler. It always came out too dry. On the grill is good, but you can only eat that so long before you want something different. Enter poaching. Poaching fish is incredibly easy, quite delicious, and very fast to make. It is also very versatile in how you make it. I made it this time with white cooking wine. In the past I've made it with lemon juice and chicken broth. Different liquids will affect the flavor in different ways. It's fun to experiment. Also, try different fish. Today, I made Tilapia. I've also made Salmon this way. The thing with Salmon or other thick fish steak is that it will take longer. Tilapia, being a thin cut, finishes in 5-10 minutes. Begin by pouring the wine into the frying pan and turning it on high.


Step 2

Oh look, it's boiling!


Step 3

Place the fish into the pan and cover. Reduce heat and allow to simmer.


Step 4

In the mean time, add the lemon juice and parsley flakes.


Step 5

The fish is done when it flakes easily with a fork.


Step 6

Remove it from the pan and set aside (I overcooked this a little bit.)


Step 7

Add the lemon juice and parsley flakes to the remaining liquid in the frying pan and bring to a boil.


Step 8

Allow it to boil until you have about a quarter cup left.


Step 9

Serve by pouring the sauce on the fish:

Now that you have learned how to make poached lemon fish, please be sure to view these other seafood recipes. Also, you will love these American recipes.


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