Poached Rock Fish with Red Potatoes and Sliced Carrots

One of my favorite authors is Roald Dahl.  In his autobiography, he says the best way to cook fish is to poach it.  I like fish cooked in variety of ways- grilled, broiled, steamed, fried, battered, breaded, the list goes on and on, but when I prepare fish for dinner, hardly ever do I choose to poach it. After reading Mr. Dahl's opinion on poaching however, I think I have a new respect for that method. Poaching can infuse flavor while keeping the fish soft and moist. Why not try poaching more often?

So for tonight's dinner I chose to poach the rockfish that I had sitting in my freezer. Rockfish is a very mild-flavored, yet firm-textured white fish. I infused the poaching water with sliced onions, fresh parsley, garlic powder, thyme, and plenty of salt. It turned out beautifully.

I served it with some boiled red potatoes and sliced carrots. Yum!