Poached Cod with Lemon and Parsley
Cod fillets poached gently in lemon, bay and peppercorn water and dressed with lemon juice, olive oil and parsley. Four servings in 17 minutes.
Photograph credit: Butter Poached Cod - Land's End Resort, Homer by Haydn Blackey · CC BY-SA 2.0 · Flickr · this resized copy is shared under the same licence
The Method for Poached Cod with Lemon and Parsley
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Put the water, lemon slices, bay leaf and peppercorns in a wide, deep frying pan and bring to a gentle simmer for 4 minutes.
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Lower the cod into the liquid, cover the pan and cook over very low heat for 8 minutes, until the fish is opaque and flakes.
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Lift the fillets onto warm plates with a slotted spatula and discard the liquid.
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Spoon the lemon juice, olive oil, parsley and pepper over the fish and serve.
Things to Watch For
- Choose a pan wide enough for all four fillets in a single layer.
- If the water starts to boil, lift the pan off the heat for 30 seconds.
- Check one fillet at 6 minutes; thin fillets are done sooner.
A Little Background
Keep the water barely trembling. Bubbles should break the surface only now and then, because fish poached in fast-boiling water breaks up and toughens. A gentle poach gives large, moist flakes, and it is the whole skill in this recipe.
The poaching liquid is water with a little lemon, a bay leaf and peppercorns, and it flavours the fish without any salt. Lower the fillets in gently, cover and cook for 8 minutes. Lift them out with a slotted spatula. Discard the liquid. The dressing goes on afterwards, so that the fish keeps its clean, sweet taste.
Cod is lean and sweet. It is among the lower-phosphorus white fish, though it carries more potassium than most, so the portion is 130 g and the sides are plain. A dressing of lemon juice, olive oil and parsley is spooned over at the end. Serve with rice and carrot batons. Some frozen fillets are soaked in a salt or phosphate solution; check the label.
On the Table Alongside
Steamed white rice · Carrot batons · A cucumber salad
Storing Leftovers
Keeps in the fridge for up to 2 days. Eat cold flaked into a salad.
Common Questions
How long does Poached Cod with Lemon and Parsley take to make?
About 17 minutes in total — 5 minutes of preparation and 12 minutes of cooking. The recipe serves 4.
What are the key tips for making Poached Cod with Lemon and Parsley?
Choose a pan wide enough for all four fillets in a single layer. If the water starts to boil, lift the pan off the heat for 30 seconds. Check one fillet at 6 minutes; thin fillets are done sooner.
What should I serve with Poached Cod with Lemon and Parsley?
Steamed white rice; Carrot batons; A cucumber salad.
How should Poached Cod with Lemon and Parsley be stored?
Keeps in the fridge for up to 2 days. Eat cold flaked into a salad.
Is Poached Cod with Lemon and Parsley suitable for a special diet?
This recipe is dairy-free, gluten-free, kidney-friendly, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Poached Cod with Lemon and Parsley?
About 136 kcal per serving, with 24 g protein, 1 g carbohydrate and 4 g fat. The figures are calculated from the ingredient list and are an estimate.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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