Whole fish poached in olive oil with lemon-butter sauce

Lemon-butter sauce

Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1 /3 c.
Author Connie Veneracion


  • 2 tablespoons white wine vinegar
  • 4 cloves garlic smashed
  • 1/4 cup melted butter
  • salt to taste
  • pepper to taste
  • lemon juice to taste
  • lemon slices to garnish
  • roughly chopped mint leaves


  • In a small non-reactive pan, heat the white wine vinegar with the garlic very gently over low heat for about a minute. Leave to infuse for a few minutes. Strain.
  • Stir together the melted butter and strained white wine vinegar. Squeeze in the juice of a quarter or half a lemon.
  • Season with salt and pepper. Taste. Adjust the amount of lemon juice, salt, pepper or all of them, if needed.
  • To assemble the dish: Lay the poached fish on a serving platter. Drizzle sauce over the enter firsh. Arrange the olive slices on top of the fish. Sprinkle with mint leaves. Serve.