Which cooking method is considered best for very lean fish?

Poaching is the best cooking method for very lean fish because it involves gently cooking the fish in a liquid at a low temperature, which helps to keep it moist and tender. Lean fish, such as cod or sole, have less fat than fattier fish, making them more susceptible to drying out during cooking. Poaching ensures that the fish does not lose its moisture, as the cooking liquid can help maintain a delicate texture and enhance the natural flavors of the fish without adding excess fat.

This method is particularly advantageous for those cooking lean fish because it minimizes the risk of toughening or overcooking, which can happen with other methods like grilling or frying. By retaining moisture and providing a subtle flavor, poaching is ideal for ensuring the fish remains soft and enjoyable to eat.