Lemon Dill Cod

I promised that I’d write a post about the poached cod I talked about in Tuesday’s post, and here she be, folks!
I know you were just waiting with bated breath. Don’t lie to me, now.

I love poached fish. It’s easy, light and healthy. It’s versatile, too, which is also a great thing when you’re eating a clean diet and you need to shake up the norm once in a while.
This particular recipe works with other fish too, like salmon or sole. It’s really all about playing with flavors. And it’s a great way to use up celery leaves, too!
Because you’re using celery leaves and tops as a bed for your fish, it’ll help to keep the fish from scorching while adding additional flavour. Adding a dribble of water to the bottom of the dish with help as well.

Lemon Dill Codpoached-cod-2

Serves: 1 Prep: 5 min Cook: 25 min
Preheat: 400 F
  • 1 Cod fillet
  • 8-10 Celery tops and leaves, enough to cover bottom of baking dish
  • 3-5 lemon slices
  • salt and pepper to taste
  • 1/4 tsp dried dill
  • 1 Tbsp water
  1. In a shallow baking dish, arrange celery leaves to make a bed for fillet to lay on top of. Add water to pan.
  2. Lay fish on bed of celery, season with dill, salt and pepper and lay lemon slices on top.
  3. Bake at 400 degrees for 25 min or until fish flakes easily with a fork.
  4. Discard lemon slices and celery and serve immediately.
If you puncture the lemon a bit before you take it off the fish, the juices will run all over and add a bit of zip to the flavours. Enjoy!