Season each piece of fish all over with salt. Thinly slice 6 garlic cloves, cut 600g cherry tomatoes in halves and dice 1 white onion.
In a large pan with fitted lid, heat 3 tbsp olive oil on medium. Add sliced garlic and cook until softened and fragrant. Reduce heat to low, add 4 tbsp Calabrian peppers and let cook for 1-2 minutes, or until warmed through. Add diced onion and cook until softened. When the onions are soft, add tomatoes and season with ½ tsp salt. Cook until the tomatoes are bursting and a jammy sauce is starting to form.
Peel six long strips of lemon peel and add it to the tomato mixture. Cover in 1/2 cup wine and bring to a simmer. Cook like this until the alcohol smell is gone and a sweet, lemon-y aroma is left. Place the fish in the pan and cover with enough water to come up half-way on each filet. Turn heat to the lowest setting and cover. Let cook for 10 minutes. An instant-read thermometer placed in the thickest part of the fish should read 110°F. If it doesn’t, let it cook for a few more minutes. Remove from heat and let stand for 10 more minutes, or until the fish reaches an internal temperature of 135°F.
Serve alongside the poaching liquid and a nice piece of crusty bread.
