Poached fish

Approach

1

Place the fish in a suitable ovenproof dish/tray. Sprinkle a little salt on the fish and let it sit with the salt for 15-20 minutes.
2

Bring water to a boil and add chopped onion, lemon juice, herb stalks, whole peppercorns, salt, and white wine if desired. This is called a court bouillon. Pour the boiling court bouillon over the fish, enough to cover it.
3

Cover with a lid or aluminum foil and let it sit and steep until the fish flakes or you can pull off any skin. The bigger the fish pieces, the longer it takes. The more brine, the shorter it takes. The dish/tray can also be placed in a preheated oven at 50-60 degrees.