Poached Cod With Lemon-Butter Sauce

"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."
photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by PaulaG photo by PaulaG
Ready In:




  • 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.

Questions & Replies

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  1. This was a very easy and simple but tasty meal. I made it exactly as written, but used dried parsley instead of fresh. I served jasmine rice and tarragon green beans on the side. VERY good! Highly recommended!
  2. 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
  3. I made this tonight - I did not have garlic or shallots so I simplified this recipe. Cooked the fish per the recipe in the milk and water with the bay leaf, clove and peppercorn. There was nothing to sauté so I just put butter into the bottom of a bowl and some of the cooking liquid together, made sure the butter was melted then added the lemon juice & fish. Delicious! Next time I will actually follow the recipe and make something on the side to serve this with!
  4. It was delicious and I'll make this again.
  5. Please don't shoot me but I used low fat milk and used a bit (2 tsp)of heart healthy margarine for some flavor and I thickened it with a bit of cornstarch. I have not poached in milk before so I discovered something that I like a lot. I put it on brown rice with broccoli on the side. I loved it and the fact that the fat was lowered quite a lot.


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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