Recipe by HeatherFeather
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.
Top Review by Miraklegirl
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.
- 1 teaspoon butter
- 1 lb cod fish fillet, cut into 4 pieces (1/2" thick)
- 1⁄4 teaspoon salt, to taste
- 1⁄2 cup water
- 1⁄3 cup chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1⁄8 teaspoon black pepper (or to taste)
- 2 tablespoons fresh chives, snipped
Directions See How It's Made
- Spray a large skillet with nonstick spray, add butter and melt over medium-high heat.
- Season cod with a little salt and add to the pan and cook 4-5 minutes, or until golden brown.
- Carefully flip fish over using a wide spatula.
- Add water to the pan along the sides (not on top of the fish).
- 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).
- Meanwhile, in a small pan, combine chicken broth & cornstarch with a whisk until smooth; set the heat to medium-high.
- Add lemon juice, honey, and pepper, whisking and cooking until thickened and clear, whisking the whole time.
- Add chives to the sauce and stir quickly.
- Serve fish with honey chives sauce ladled over each portion.