This is not exactly a sauté, because the heat is kept fairly low and the exterior of the fish never becomes crisp, but it is a wonderful take on fish cooked in oil. If you use a moist, delicate fish for this dish—cod is traditional, but whiting, halibut, haddock, and hake are all equally good—the juices combine with the abundant olive oil to make a delicious, deceptively creamy sauce.
Warm over low heat in a large skillet until the garlic begins to color, at least 10 minutes:
1/2 cup olive oil
1 tablespoon minced garlic
Add:
1 1/2 to 2 pounds cod fillets or halibut fillets or cod steaks, or halibut steaks, in 2 or 4 pieces, rinsed and patted dry
Increase the heat to medium-low, and gently cook the fillets for 3 minutes or the steaks for 4 to 5 minutes. Carefully turn the fish. Add to the pan:
1 cup coarsely chopped parsley
Cook, shaking the pan gently, until the fish is done, 8 to 12 minutes. Serve, garnished with: