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.
Preheat the oven to 140 °C
Weigh 400 g of boneless weakfish in a small, deep, oven-safe container
Add 6 g of salt
Crush 3 garlic cloves and add to the fish
Add 1 bunch of thyme
Cover the fish with extra virgin olive oil
Place in the oven for 40m until opaque and tender. Let the fish cool down a bit in the olive oil
Remove it from the olive oil. The fish confit is ready
Enjoy it with your favorite side dish! Use the flavored olive oil to finish salads and vegetables.
Yield 350 g
Weakfish Steak400 g
Extra Virgin Olive Oilas needed