Planked Fish


  • 1 1-pound whitefish fillet
  • 6 lemons, thickly sliced
  • 1 bunch parsley, washed
  • 1 lemon zested
  • Salt and pepper to taste


  • 1 bay leaf
  • 1/2 cup white wine vinegar
  • 1/2 cup wine
  • 2 cups water
  • 2 cloves
  • 1 teaspoon peppercorns


  1. Combine the ingredients for the poaching liquid in a medium sauce pan and simmer for 10 minutes.
  2. Season the fish with salt and pepper
  3. Coat a large sauté pan with oil and arrange the lemon slices in the middle, top with the parsley (stems and all) and then top with the fish.
  4. Pour the hot poaching liquid into the pan and simmer slightly covered until the fish is opaque through, 15 minutes depending on thickness.
  5. Finish with the lemon zest.