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Fish Confit
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Alexandre Ballarin

Alexandre Ballarin

Fish Confit

50m

Weakfish confit in seasoned olive oil, cooked over low heat to enhance the texture and flavor of the fish. Serve with roasted potatoes, sautéed vegetables, or a fresh salad!

The confit fish can also be accompanied by sour cream or vinaigrettes to complement the flavors and make a rounded meal.

We used weakfish here, but you can use any other fish, including grouper, salmon, kampachi, and black cod.

  • Playlist
  • Preheat the oven to 140 °C

    Step 0
  • Weigh 400 g of boneless weakfish in a small, deep, oven-safe container

    Step 1
  • Add 6 g of salt

    Step 2
  • Crush 3 garlic cloves and add to the fish

    Step 3
  • Add 1 bunch of thyme

    Step 4
  • Cover the fish with extra virgin olive oil

    Step 5
  • Place in the oven for 40m until opaque and tender. Let the fish cool down a bit in the olive oil

    Step 6
  • Remove it from the olive oil. The fish confit is ready

    Step 7
  • Enjoy it with your favorite side dish! Use the flavored olive oil to finish salads and vegetables.

    Step 8

Yield 350 g

  • Weakfish Steak

    Weakfish Steak

    400 g
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    as needed
  • Thyme

    Thyme

    1 bunch
  • Garlic

    Garlic

    3 cloves
  • Salt

    Salt

    6 g

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