Recipe by Chef Kate
From Pierre Franey, a very simple presentation of cod that really brings out the best in the fish. Delicious with a rich, spicy vegetable dish. If you want to concentrate the lemon flavor, grate a little lemon peel over the finished cod. You can also add chopped capers to the sauce.
Top Review by PaulaG
Often times the simple recipes are the true winners. This is easy, simple and delicious. Dinner was ready in no time. This was served with some leftover Ruby Tuesday's Creamy Mashed Cauliflower Recipe #110170 which was sprinkled with freshly grated parmesan and Spinach/Strawberry Salad recipe #35547. This is an elegant meal that required minimal time in the kitchen
- 1 1⁄2 lbs cod fish fillets
- 1 cup milk
- 1 1⁄2 cups water
- 1 bay leaf
- 4 sprigs fresh parsley
- 2 tablespoons fresh parsley, chopped
- 4 whole peppercorns
- 2 whole cloves
- 4 tablespoons unsalted butter
- 1⁄2 teaspoon garlic, minced
- 3 tablespoons shallots, minced
- 1⁄2 lemon, juice of
- salt & freshly ground black pepper
Directions See How It's Made
- Cut cod fillets into four serving size pieces and place in large pan in one layer.
- Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
- Add the bay leaf, the parsley sprigs, peppercorns and cloves.
- Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
- While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
- Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
- Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
- Remove from the heat and add the minced parsley.
- Taste the sauce and adjust seasoning.
- Drain the fish and serve it hot with the lemon-butter sauce poured over it.