Yes, you’ll wonder what to do with all that oil afterward.
Yes, you can strain it, store it in the fridge and re-use it.
But yes, it may taste fishy.
That’s because you’ve poached halibut in it, creating a warm, bountiful bath of olive oil to cook it gently and slowly until the flesh is moist and incredibly silky. Best yet, it’s almost impossible to overcook the fish with this oven method.
If you’ve never tried olive oil-poaching here’s your chance with this dish of “Olive Oil Poached Halibut with Chermoula.”