Poached Cod With Cabbage and Peas
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1/2 head Savoy cabbage
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/8 teaspoon freshly ground pepper
- 1/2 teaspoon plus 1 tablespoon kosher salt
- 1/2 cup frozen peas, thawed
- 2 cups chicken broth
- 1/4 cup fresh lemon juice
- 4 6-ounce skinless cod fillets
Directions
- 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.
- 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.
- Boil the poaching liquid over high heat until slightly thickened, about 2 minutes. Spoon over the cabbage and cod before serving.
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
.
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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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