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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Adapted from Fast & Healthy magazine. If cod is not available, you may use any white, meaty fish. You can stretch this to feed 4, or serve larger portions for just 2 folks (which is what I did). This also doubles well. I didn't bother to measure the lemon juice - instead, I squeezed the juice of half a lemon into the pan. Ingredients:
1 teaspoon butter |
1 lb cod fish fillet, cut into 4 pieces (1/2 thick) |
1/4 teaspoon salt, to taste |
1/2 cup water |
1/3 cup chicken broth |
1 teaspoon cornstarch |
2 tablespoons fresh lemon juice |
2 tablespoons honey |
1/8 teaspoon black pepper (or to taste) |
2 tablespoons fresh chives, snipped |
Directions:
1. Spray a large skillet with nonstick spray, add butter and melt over medium-high heat.
2. Season cod with a little salt and add to the pan and cook 4-5 minutes, or until golden brown.
3. Carefully flip fish over using a wide spatula.
4. Add water to the pan along the sides (not on top of the fish).
5. Lower heat to medium or medium-low, cover, and cook another 4-6 minutes or until fish flakes easily with a fork (do not overcook or it will get tough).
6. Meanwhile, in a small pan, combine chicken broth & cornstarch with a whisk until smooth; set the heat to medium-high.
7. Add lemon juice, honey, and pepper, whisking and cooking until thickened and clear, whisking the whole time.
8. Add chives to the sauce and stir quickly.
9. Serve fish with honey chives sauce ladled over each portion.
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