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Poached Cod with Cabbage and Peas Recipe

Poached Cod with Cabbage and Peas Recipe

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Ingredients:

Serving

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

Directions:

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 saut 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	218.78 Kcal (916 kJ)
Calories from fat	57.4 Kcal
		% Daily Value*
Total Fat	6.38g	10%
Cholesterol	103.04mg	34%
Sodium	1328.79mg	55%
Potassium	614.23mg	13%
Total Carbs	3.46g	1%
Sugars	1.3g	5%
Dietary Fiber	0.86g	3%
Protein	31.33g	63%
Vitamin C	17.2mg	29%
Iron	0.3mg	2%
Calcium	29.1mg	3%

Amount Per 100 g
Calories	60.73 Kcal (254 kJ)
Calories from fat	15.93 Kcal
		% Daily Value*
Total Fat	1.77g	10%
Cholesterol	28.6mg	34%
Sodium	368.86mg	55%
Potassium	170.51mg	13%
Total Carbs	0.96g	1%
Sugars	0.36g	5%
Dietary Fiber	0.24g	3%
Protein	8.7g	63%
Vitamin C	4.8mg	29%
Iron	0.1mg	2%
Calcium	8.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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