Coley Poached in Olive Oil with Garlic – Rockfish
This is a wonderful recipe that I first saw and tasted when my good friend and fellow chef Mark Hix prepared it for us at home. He made it with a piece of pollo
Ingredients
- 2 x 200 g /8 oz chunks of coley fillet
- 6 tbsp rock salt
- 500 ml /16 fl oz olive oil (not best extra virgin)
- 3 garlic cloves, sliced
- 2 sprigs thyme
- 1 tbsp parsley, very finely chopped
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