Poached Cod With Lemon-Parsley Sauce

Ingredients

For the lemon-parsley sauce

• 2 ½ tablespoons lemon juice (juice of 1 large or 2 small lemons)
• 2 ½ tablespoons extra-virgin olive oil
• 2 tablespoons hot water
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup chopped flat-leaf parsley
• 6 cups water

For the cod

• 6 pieces codfish, preferably the thick, back fillets (about 1 3/4 pounds total, each 4 to 5 ounces and 1 inch thick)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    703 calories; 10 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 141 grams protein; 341 milligrams cholesterol; 633 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
2. 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.
3. 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.
4. Spoon the sauce over the fish. Serve immediately.