Poached cod and asparagus

Recipe Information

Ingredients

• 1 lemon, divided

• 1 cup dry white wine

• 2 teaspoons cornstarch

• 1 tablespoon shallots, thinly sliced

• 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 black pepper

• 4 sprigs fresh tarragon

• 1 1/2 bunches (about 1 1/2 pounds) asparagus, trimmed

• 1/2 cup water

• 2 tablespoons butter

Directions

• Slide the lemon in half. Squeeze lemon juice from one half of the lemon into a small saucepan. Add wine and cornstarch to the lemon juice, whisk to combine, and season with the shallot, bay leaf, and peppercorns.

• Place the saucepan over medium-high heat. When the liquid begins to boil, reduce the heat. Simmer the ingredients for 10-12 minutes until the sauce thickens.

• While the sauce simmers, season the cod with 1/4 teaspoon of the salt and the black pepper, and top each portion with a sprig of tarragon. Slice the reserved lemon half into thin strips, which can be placed over the tarragon.

• In a large skillet, arrange the asparagus in an even layer and top with 1/2 cup of water. Cover the asparagus with the seasoned cod, and place the skillet over medium heat. When the water begins to boil, cover the skillet and cook for 4-5 minutes or until the fish is cooked through.

• Using a sieve, strain the reduced sauce into a bowl, then transfer to a small saucepan. Add 1 tablespoon of butter at a time, and swirl the sauce until the butter melts. Add the remaining salt to the sauce, and remove from heat.

• Place equal portions of fish and asparagus onto four dinner dishes, and top with the sauce. Serve immediately.

Nutrition (per serving)

• Calories: 228 cal

• Total fat: 7g

• Saturated fat: 4g

• Cholesterol: 61mg

• Sodium: 395mg

• Carbohydrate: 2g

• Fiber: 2g

• Protein: 27g