Poached Cod & Asparagus

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In this recipe, we poach the cod right on top of the asparagus. The result is perfectly cooked cod and tender-crisp asparagus. The sauce is our take on beurre blanc—a traditional French sauce made with wine and lots of butter. Ours uses a little cornstarch for thickening and a judicious amount of butter for flavor.

Poached Cod & Asparagus
Nutritionist Tested & Approved

Time: 25 minutes

Ingredients
  • 1 lemon, divided

  • 1 cup dry white wine

  • 2 teaspoons cornstarch

  • 1 tablespoon thinly sliced shallot

  • 1 bay leaf

  • 5 whole black peppercorns

  • 1 1/4 pounds cod, cut into 4 equal portions

  • 1/2 teaspoon salt, divided

  • 1/4 teaspoon ground white or black pepper

  • 4 sprigs fresh tarragon

  • 1 1/2 bunches asparagus, (about 1 1/2 pounds), trimmed

  • 1/2 cup water

  • 2 tablespoons butter

Directions
  1. Juice half the lemon into a small saucepan; reserve the other half. Whisk in wine and cornstarch until combined. Add shallot, bay leaf and peppercorns. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened and reduced by about half, 10 to 12 minutes.

  2. Meanwhile, sprinkle cod with 1/4 teaspoon salt and pepper. Place a tarragon sprig on each portion. Thinly slice the remaining lemon half and lay the slices over the tarragon.

  3. Place asparagus in an even layer in a large skillet. Add 1/2 cup water. Place the cod on top of the asparagus. Bring to a boil over medium heat. Cover and cook until the asparagus is tender and the fish is cooked through, 4 to 5 minutes.

  4. Strain the reduced sauce through a sieve into a bowl. Return it to the pan. Over low heat, swirl butter into the sauce 1 tablespoon at a time until melted. Stir in the remaining 1/4 teaspoon salt and remove from the heat.

  5. Serve the fish and asparagus topped with the sauce.

Note: Pacific cod, a.k.a. Alaska cod, is considered a good choice for the environment because it is sustainably fished and has a larger, more stable population.


Nutritional Facts

Servings
4
Calories
228
Added Sugars
0g
Carbohydrates
7g
Cholesterol
61mg
Dietary Fiber
2g
Fat
7g
Monounsaturated Fat
2g
Potassium
747mg
Protein
25g
Saturated Fat
4g
Sodium
395mg
Bonus
Folate (34% daily value)
Vitamin C (22% dv)
Potassium &amp
Vitamin A (21% dv)
Carbohydrate Servings
1/2
Exchanges
1 vegetable
3 lean meat
1 fat

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