Pat dry and season your favorite fresh fish ( salmon, halibut, bass, snapper, etc.) with salt and pepper. You can use smaller whole fish such as the anchovies pictured or fillets and steaks from larger fish. Be sure that your fillets and steaks are no more than 1 1/2 inches thick.

Place the fish in to a saute pan large enough to hold the fish fully submerged in Extra Virgin Olive Oil of your choice I use Arbosana or Koroneiki extra virgin olive oil. Heat the extra virgin olive oil slowly over medium-low heat until it reaches 250 degrees on a deep fry thermometer. There should be little to no activity (i.e. bubbles) inside the pan. Hold the oil and fish at this temperature for 45 minutes. During this poaching period, the fish will absorb the flavor of the olive oil and its' texture will become sumptuous, remaining tender and moist.
Add-ins which will subtly perfume the extra virgin olive and fish oil include: whole dried bay leaf, lemon zest, chili flakes, peppercorns, whole garlic cloves and sprigs of fresh thyme.