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Photo: Michael Paul Photo by: Photo: Michael Paul

Poached Cod with Cabbage and Peas

Real Simple APRIL 2003

  • Yield: 4 servings, with leftovers
  • Prep time: 30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 92mg
  • Calories: 334
  • Calories from fat: 0%
  • Carbohydrate: 13g
  • Cholesterol: 120mg
  • Fat: 8g
  • Fiber: 6g
  • Iron: 2mg
  • Protein: 52mg
  • Saturated fat: 3g
  • Sodium: 2427mg

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Poached Cod with Cabbage and Peas Recipe