Today: Merrill teaches us how to poach fish in olive oil.
For more about olive oil, visit the Filippo Berio Facebook page for a chance to share your olive oil tips and win a week of cooking classes in Lucca, Italy!
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What if we told you that you could slide some fish into a 275°F oven, forget about it for around a half hour, daydream or call a friend or do some laundry, and come back to a perfectly-cooked dinner? Or cook a slab of fish perfectly, just in time for a dinner party, without laboring over the stove -- with a few extra minutes of wiggle room, to boot?
Welcome to the world of olive oil-poached fish.
Watch Merril demonstrate how to make our new favorite party dish -- or weeknight dinner, for that matter. Contrary to what you might think, it won't be oily -- and it can stand up to any sauce you throw at it.