I used to only make it for my son and I when my husband would work nights, but his job changed and now he's home every night for dinner. Will that stop me? Heck no. Will I make it fried? Probably not! I'm still going to experiment with new recipes and hope he'll come around because my son and I just love cod. My son has, in fact, loved every single fish recipe I've made and I just couldn't be happier!
This one was my latest and the sauce had a great shallot flavor. The fish is mild enough to let the sauce shine, but full of flavor from the poaching liquid.
Oh, and if you're like me and don't feel like running to the store every time you want fish for dinner, buy it frozen from Costco. I never used to buy frozen because it would always taste too fishy, but the Kirkland brand is awesome and tastes great.
Poached Cod with Shallot Butter Sauce
• 4 6-oz cod filets
• 1 1/2 c chicken broth (I use sodium-free)
• 1/4 c lemon juice
• 1/4 c white wine
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter
• 1/4 c minced shallot
• 1 tbsp lemon juice
• 1/4 tsp dried dill
• salt and pepper to taste
1. In high-sided skillet, add chicken broth, lemon juice, wine, and salt. Bring to a simmer over medium heat.
2. Add cod to skillet, cover, and cook about 7-10 minutes (depending on thickness of fish). Turn over once during cooking.
3. Meanwhile, heat butter and shallot over medium heat. Once shallots are starting to soften, increase heat to med-high and cook until butter is starting to brown slightly. Turn off heat and stir in lemon juice, dill, and salt and pepper.
4. Plate fish and drizzle over sauce.
Per serving : Calories 215 | Total Fat 7g | Saturated Fat 4g | Cholesterol 80mg | Sodium 362mg | Potassium 466mg | Total Carbohydrate 3g | Sugars 1g | Protein 30g | Vitamin A 7% | Vitamin C 9% | Calcium 3% | Iron 3g