Poached Cod With Lemon-Butter Sauce

Recipe by Chef Kate
READY IN: 30mins




  • 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.