Step 1

Combine white wine, onion slices, crushed garlic, lemon slices, and sea salt in a large skillet with high sides. Add enough water to rise 2 inches above the mixture. Heat on medium until the water reaches 140°F (it should be steaming with a slight movement). Reduce heat to maintain temperature.

Step 2

Place the fish filets in the skillet, ensuring the water temperature remains steady at 140°F (otherwise you risk overcooking).

Step 3

Poach the fish until it reaches an internal temperature of 140°F. It typically takes about 10 minutes, depending on thickness. It is ready when the fish flakes with a fork.

Step 4

Using a slotted spatula, carefully lift the fish from the poaching liquid and serve immediately. DEVOUR!