Poached Cod With Cabbage and Peas

Photo by Michael Paul
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 243 calories
    • Calories 66 calories from fat
    • Fat 7 g
    • Sat Fat 3 g
    • Cholesterol 72 mg
    • Sodium 809 mg
    • Protein 31 g
    • Carbohydrate 12 g
    • Sugar 6 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 92 mg


  1. Check 1/2head Savoy cabbage
  2. Check 1tablespoon olive oil
  3. Check 1tablespoon unsalted butter
  4. Check 1/8teaspoon freshly ground pepper
  5. Check 1/2teaspoon plus 1 tablespoon kosher salt
  6. Check 1/2cup frozen peas, thawed
  7. Check 2cups chicken broth
  8. Check 1/4cup fresh lemon juice
  9. Check 4 6-ounce skinless cod fillets


  1. Heat the oil and butter in a large skillet over medium heat. Add the cabbage, the pepper, and 1/2 teaspoon of the salt and sauté until soft and golden, 5 to 6 minutes. Add the peas and cook another minute. Remove from skillet to a plate, cover with foil, and set aside.
  2. Add the chicken broth, lemon juice, and remaining salt to the skillet and bring to a simmer. Place the cod in the pan and poach, covered, until opaque, about 4 minutes total, flipping carefully once. Transfer the cabbage and cod to plates.
  3. Boil the poaching liquid over high heat until slightly thickened, about 2 minutes. Spoon over the cabbage and cod before serving.