Total Time
Prep 5 mins
Cook 10 mins

Adapted from Fast & Healthy magazine. If cod is not available, you may use any white, meaty fish. You can stretch this to feed 4, or serve larger portions for just 2 folks (which is what I did). This also doubles well. I didn't bother to measure the lemon juice - instead, I squeezed the juice of half a lemon into the pan.

Ingredients Nutrition


  1. Spray a large skillet with nonstick spray, add butter and melt over medium-high heat.
  2. Season cod with a little salt and add to the pan and cook 4-5 minutes, or until golden brown.
  3. Carefully flip fish over using a wide spatula.
  4. Add water to the pan along the sides (not on top of the fish).
  5. Lower heat to medium or medium-low, cover, and cook another 4-6 minutes or until fish flakes easily with a fork (do not overcook or it will get tough).
  6. Meanwhile, in a small pan, combine chicken broth & cornstarch with a whisk until smooth; set the heat to medium-high.
  7. Add lemon juice, honey, and pepper, whisking and cooking until thickened and clear, whisking the whole time.
  8. Add chives to the sauce and stir quickly.
  9. Serve fish with honey chives sauce ladled over each portion.
Most Helpful

I LOVED this! The only thing I did differently was: I skipped adding the water to the fish and just sauteed the fish in butter until it was cooked through. Also, I didn't have chives so I used chopped scallions. I served this over couscous for a delicious and health conscious meal (well... except for the butter!).Thanks for posting Heather.

Miraklegirl May 03, 2005

Heather, this fish is delicious, the sauce is what makes it so yummy. We ate the whole thing. I did use orange roughy , cooked it & made sauce just like the recipe said, but used less black pepper. I will defintely be making this again. Thank you for posting the recipe.

Barb Gertz February 09, 2004

In a word,FANTASTIC! I, too, didn't poach the fish, just browned it. The sauce was just terrific!

theporros_4901433 July 18, 2011