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Poached Cod & Asparagus

Source: © EatingWell Magazine
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
In this recipe, we poach the cod right on top of the asparagus. The result is perfectly cooked cod and tender-crisp asparagus. The sauce is our take on beurre blanc—a traditional French sauce made with wine and lots of butter. Ours uses a little cornstarch for thickening and a judicious amount of butter for flavor.
1   lemon, divided
1 cup  dry white wine
2 teaspoons  cornstarch
1 tablespoon  thinly sliced shallot
1   bay leaf
5   whole black peppercorns
1 1/4 pounds  cod, cut into 4 equal portions
1/2 teaspoon  salt, divided
1/4 teaspoon  ground white or black pepper
4 sprigs  fresh tarragon
1 1/2 bunches  asparagus (about 1 1/2 pounds), trimmed
1/2   cup  water
2 tablespoons  butter
Poached Cod & Asparagus Recipe at
Juice half the lemon into a small saucepan; reserve the other half. Whisk in wine and cornstarch until combined. Add shallot, bay leaf and peppercorns. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened and reduced by about half, 10 to 12 minutes.

Meanwhile, sprinkle cod with 1/4 teaspoon salt and pepper. Place a tarragon sprig on each portion. Thinly slice the remaining lemon half and lay the slices over the tarragon.

Place asparagus in an even layer in a large skillet. Add 1/2 cup water. Place the cod on top of the asparagus. Bring to a boil over medium heat. Cover and cook until the asparagus is tender and the fish is cooked through, 4 to 5 minutes.

Strain the reduced sauce through a sieve into a bowl. Return it to the pan. Over low heat, swirl butter into the sauce 1 tablespoon at a time until melted. Stir in the remaining 1/4 teaspoon salt and remove from the heat.

Serve the fish and asparagus topped with the sauce.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2011
Nutrition Facts per Serving
Yield:   4 servings
Calories: 228
Fat. Total: 7g
Protein: 25g
Carbohydrates, Total: 7g
Fat, Saturated: 4g
Fiber: 2g
Cholesterol: 61mg
Sodium: 395mg
% Cal. from Fat: 28%
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Ken Reviewed: 06/04/2012
Good recipe, but a misleading photograph
I really love the recipe, but in order to make four servings as shown at once, I would have to have a skillet that could hold at least 32 asparagus at one time. Sorry but I just don't have one of those in my kitchen. It's just not realistic. BTW, how do you get the lemons to look like that after poaching for 10 minutes?
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