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Poached Cod With Cabbage and Peas

Poached Cod With Cabbage and Peas
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2003

Nutritional Information

  • Per Serving
  • Calories 243Calories From Fat 66
  • Fat 7g
  • Sat Fat 3g
  • Cholesterol 72mg
  • Sodium 809mg
  • Protein 31g
  • Carbohydrate 12g
  • Sugar 6g
  • Fiber 5g
  • Iron 2mg
  • Calcium 92mg
What does this mean? See Nutrition 101 .

Quick Tip

Many fish fillets have small pin bones in them, which can pose a choking hazard. Before cooking, gently run your fingers along the fillets, locate any bones, and pull them out with tweezers. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.