Jacque Pepin Cod Recipes

POACHED COD WITH LEMON-PARSLEY SAUCE

Poached Cod With Lemon-Parsley Sauce image

Provided by Jacques Pepin

Time 10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 1/2 tablespoons lemon juice (juice of 1 large or 2 small lemons)
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons hot water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley
6 cups water
6 pieces codfish, preferably the thick, back fillets (about 1 3/4 pounds total, each 4 to 5 ounces and 1 inch thick)

Steps:

Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
Spoon the sauce over the fish. Serve immediately.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 330 milligrams, Sugar 0 grams

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