Poaching fish with a little wine and olive oil makes for an elegant mid-week meal. You can grill these or bake them in the oven. The recipe below is more of a guideline than a direct recipe since each fish has slightly different cooking times. Refer to recipes online for specific fish you are using for your dish.

• 4 salmon, cod, cobia, or tilapia filets (4-6 oz each)
• 2 TBS olive oil
• 2 TBS Jonathan (or other favorite semi-dry Pomona Wine)
• Thin slices of lemon
• Thin slices of shallot & carrots (optional)
• 2 TBS fresh parsley, roughly cut

1.  Portion each filet into a foil packet. Sprinkle each with equal amounts of olive oil & wine. (If using onion & carrots, put at the bottom of the foil packet with filet on top.)
2. Top with salt and pepper and thin slices of lemon.
3. Fold / roll down the foil to seal in the juices.
4. Put on a cookie sheet and bake in the oven at 400 degrees for 17-23 minutes, until fish comes out flaky. Again, refer to specific cooking directions for the fish of your dish. 🙂
5. OR, put on the grill, medium-low for a gas grill, or on the cool side of a charcoal grill, with coals on one side of the grill. Cook for about 15 minutes, rotating the packets a quarter turn about 1/2 way through cooking.  Again, refer to specific cooking directions for your fish.
6. OPEN PACKETS CAREFULLY – steam will be released.
7. Serve on top of couscous, with rice, or potatoes.  Drizzle a little olive oil on top and sprinkle parsley with flourish.
8. And, of course, pair this with glasses of whatever wine you cooked your fish with.