Court bouillon is a flavorful, aromatic liquid used for poaching fish, shellfish, and other foods such as eggs and vegetables. The simplest court bouillon consists of nothing but salted water.
Cut the green stalks from the fennel bulb and place them into a 10-inch skillet. Fill the pan with enough water or broth until it reaches the tops of the fennel, about 1/2 to 1-inch of water. Add to water 1/2 lemon juiced and various fresh herbs to create a court-bouillon. Bring liquid to a simmer.
Place the fish fillet over the top of the fennel. Place lemon slices on top of the fish. Cover the skillet and steam fish over medium heat for about 5 to 10 minutes, depending on thickness, or until it is cooked through.
Recipe Notes
Adapted from Feeding the Whole Family (3rd ed.) by Cynthia Lair (Sasquatch Books, 2008).