Sorry for the confusion kaleokahu, I didn’t say anything to you I regretted that caused me to delete the post, but just that I realized I had accidentally hit the wrong reply button when I meant to respond to the original post.
I’ve never poached a fish in olive oil because where I live in Italy, literally surrounded by olive trees and with fish at hand, it would still be ruinously expensive. I’ve never seen the dish here. However: Do you live near a Sicilian deli/grocery? Because I think that if poaching in olive oil is done anywhere in Italy, it might be something done in Sicily, and my recommendation would be to go to a Sicilian deli and see if you can get some intelligence on what would be a good tasting but inexpensive BIG TIN of Sicilian olive oil for this project, and maybe it doesn’t have to be EV. Hopefully your deli folk are honest and will try to match you with the right inexpensive product and it will come in such a beautiful tin that even if you don’t like the oil, it can be a very nice decoration in your kitchen.
I want to add that I disagree that most EVOO is stronger in flavor. I do see that word “most” and I know that it doesn’t mean “all,” but I still think that the variety of flavors of EVOO is really very wide. I’m tempted to say almost as wide as wine flavors but that might be a stretch. However, I will agree that if you don’t like throat-burn, or peppery up-your-nose, or lots of viscosity, super fruitiness – then a lot of even premium EVOOs that win awards will taste lousy to you, alone or in food.