Poached Cod With Lemon-Butter Sauce

1. 1

   Cut cod fillets into four serving size pieces and place in large pan in one layer.

2. 2

   Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.

3. 3

   Add the bay leaf, the parsley sprigs, peppercorns and cloves.

4. 4

   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.

5. 5

   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.

6. 6

   Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.

7. 7

   Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.

8. 8

   Remove from the heat and add the minced parsley.

9. 9

   Taste the sauce and adjust seasoning.

10. 10

    Drain the fish and serve it hot with the lemon-butter sauce poured over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.