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 Cod
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
- In a shallow baking dish, arrange celery leaves to make a bed for fillet to lay on top of. Add water to pan.
- Lay fish on bed of celery, season with dill, salt and pepper and lay lemon slices on top.
- Bake at 400 degrees for 25 min or until fish flakes easily with a fork.
- 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!