Poached Grouper with Lemon Gel and Basil Aioli

Step 1

Prepare the court bouillon by simmering water with a mirepoix of carrots onions and celery along with a coupe of sprigs of fresh thyme for about an hour.

Step 3

If you have made the court bouillon ahead of time, heat it to a slow simmer.

Step 5

Arrange the fish fillets in a large pan that has a cover (a dutch oven works for this)

Step 7

Pour in enough court bouillon to nearly cover the fish

Step 9

Simmer for about 10 minutes, covered.

Step 11

Check the fish. It should be opaque, tender and flake easily. Be careful not to overcook.