Poached Cod With Lemon-Parsley Sauce

• 2 1/2 tablespoons lemon juice (juice of 1 large or 2 small lemons)
• 2 1/2 tablespoons extra-virgin olive oil
• 2 tablespoons hot water
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley
• 6 cups water
• 6 pieces codfish, preferably the thick, back fillets (about 1 3/4 pounds total, each 4 to 5 ounces and 1 inch thick)

1. Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
2. At serving time, bring the 6 cups of water to a boil in a large saucepan.
3. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil.
4. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
5. Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates.
6. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
7. Spoon the sauce over the fish.
8. Serve immediately.

lemon juice, extravirgin olive oil, water, salt, freshly ground black pepper, flatleaf, water, total

Taken from cooking.nytimes.com/recipes/8290 (may not work)