Poached Cod with Cabbage and Peas

Real Simple
Poached Cod with Cabbage and Peas Recipe
Photo: Michael Paul
4 servings, with leftovers


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1 head Savoy cabbage
1 tablespoon olive oil
1 tablespoon unsalted butter
1/8 teaspoon freshly ground pepper
1/2 teaspoon plus 1 tablespoon kosher salt
1/2 cup frozen peas, thawed
2 cups chicken broth
1/4 cup fresh lemon juice
7 cod fillets, about 6 ounces each


Prep: 30 Minutes

Shred the cabbage, reserving half in a resealable plastic bag for another use. Heat the oil and butter in a large skillet over medium heat. Add the remaining cabbage, the pepper, and 1/2 teaspoon of the salt and sauté until soft and golden, 5 to 6 minutes. Add the peas and cook another minute. Remove from skillet to a plate, cover with foil, and set aside.

Add the chicken broth, lemon juice, and remaining salt to the skillet and bring to a simmer. Place the cod in the pan and poach, covered, until opaque, about 4 minutes total, flipping carefully once. (Cook in batches if necessary.) Remove the cod from the pan, reserving 3 fillets for another use.

Boil the poaching liquid over high heat until slightly thickened, about 2 minutes. Serve the cod over the cabbage, drizzling some of the cooking liquid over each fillet.

Created date

October 2003

Nutritional Information

Calcium 92 mg
Calories 334
Caloriesfromfat 0 %
Carbohydrate 13 g
Cholesterol 120 mg
Fat 8 g
Fiber 6 g
Iron 2 mg
Protein 52 mg
Satfat 3 g
Sodium 2427 mg