Poached Cod

Name: Poached Cod
Total time: 8 min
Ingredients: 2 Cod fillets; 1 tablespoon Olive Oil; 2 tablespoon Olive Oil; 1 can Unsweetened canned coconut milk; 4 cloves Garlic; 1 teaspoon Ginger; 3 tbsps Fresh Dill; 1 Lemon; Chili Garlic Oil; kosher salt; black pepper; Orzo

Serves 1

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Poached Cod

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Serves 1

Directions

1Pat the cod fillets dry with a paper towel.
2Season cod on both sides with kosher salt and black pepper.
3Heat olive oil over medium heat in a medium-sized pot or a small saucepan with tall enough sides.
4Add smashed garlic and grated ginger, sautéing until fragrant and slightly browned.
5Add about 4 slices of lemon to the base of the pan on low heat.
6Place the cod fillets on top of the lemons.
7Pour in the coconut milk.
8Add the fresh dill along with salt and pepper.
9Gently stir to combine the flavors.
10Bring the coconut milk to a gentle simmer.
11Let the cod simmer in the coconut milk for 8-10 minutes or until the fish is opaque and easily flakes with a fork.
12Serve the poached cod over a bed of orzo.
13Spoon some of the coconut milk poaching liquid on top until it is brothy and soup-like.
14Garnish with additional fresh dill and chili oil.

Ingredients

2 Cod fillets
1 tablespoon Olive Oil
2 tablespoon Olive Oil
1 can Unsweetened canned coconut milk
4 cloves Garlic
1 teaspoon Ginger
3 tbsps Fresh Dill
1 Lemon
Chili Garlic Oil
kosher salt
black pepper
Orzo

Equipment

Cutting boardknifepaper towelmedium sized potsmall saucepancan openergraterspoonplate

Tips

Pat the cod fillets dry with a paper towel and season cod on both sides with kosher salt and black pepper.
If there is skin on the fillets, you may wish to remove it before cooking.
The cooking time may vary based on the thickness of the fish.
Baste the cod loins with the coconut milk occasionally/as needed if it is not submerged.
Adjust the seasoning if needed.
Squeeze a bit of fresh lemon juice from the remaining half of the lemon over the poached cod just before serving.
Serve the poached cod over a bed of rice or orzo, spooning some of the coconut milk poaching liquid on top until it is brothy and soup-like.
Garnish with additional fresh dill and chili oil.
Ideally, the liquid would cover the fish entirely for poaching; if not, baste as needed.
This recipe is adapted to be more IBS-friendly by using coconut milk instead of heavy cream as Molly Baz's recipe.
This cooking technique works well for delicate and flaky fish like cod, using slow cooking at low temperatures rather than achieving a crispy skin.
Crispy skin fish needs specific stainless steel pan preparation to achieve a shattering crispness, a technique that is not suitable for this poached fish recipe.
The first thing I learned when I really started getting into cooking was how to make crispy fish, specifically on a stainless steel pan with like shatteringly crisp skin.
For a really long time, I felt like that was the only way to eat fish, like it felt like anything else was just lazy or wrong.
However, I have since learned that there is a very delicate art to cooking fish in a way that is not crispy.
And often using a slow cooking with low temperature technique works a lot better for certain fish.
So this is cod, which is my favorite white fish because of how delicate and flaky it is.
And it works so well in this coconut milk, dill, lemon, garlic poaching liquid.
This recipe is actually inspired by one by Molly Baz, where she does a similar technique, but she uses heavy cream.
However, I wanted to make a recipe for the IBS girlies who probably can't tolerate that much heavy cream at once.
Ideally, this would be poached where the liquid is covering the fish entirely, but I didn't have a proper pan for that.
So I just sort of basted it until it was flaky and opaque.
And then I served it with some orzo, some more fresh dill and chili oil on top. It's so good and tasty.
Cooking fish in a way that is not crispy has a very delicate art, often utilizing a slow cooking with low-temperature technique.
Cod is a favorite white fish due to its delicate and flaky texture, making it ideal for this poaching method.
The recipe is inspired by Molly Baz's technique, but adapted to be IBS-friendly by substituting heavy cream with coconut milk.

Poached Cod

Serves 1

facebook.com

Poached Cod

facebook.com

Serves 1

Directions

1Pat the cod fillets dry with a paper towel.
2Season cod on both sides with kosher salt and black pepper.
3Heat olive oil over medium heat in a medium-sized pot or a small saucepan with tall enough sides.
4Add smashed garlic and grated ginger, sautéing until fragrant and slightly browned.
5Add about 4 slices of lemon to the base of the pan on low heat.
6Place the cod fillets on top of the lemons.
7Pour in the coconut milk.
8Add the fresh dill along with salt and pepper.
9Gently stir to combine the flavors.
10Bring the coconut milk to a gentle simmer.
11Let the cod simmer in the coconut milk for 8-10 minutes or until the fish is opaque and easily flakes with a fork.
12Serve the poached cod over a bed of orzo.
13Spoon some of the coconut milk poaching liquid on top until it is brothy and soup-like.
14Garnish with additional fresh dill and chili oil.

Ingredients

2 Cod fillets
1 tablespoon Olive Oil
2 tablespoon Olive Oil
1 can Unsweetened canned coconut milk
4 cloves Garlic
1 teaspoon Ginger
3 tbsps Fresh Dill
1 Lemon
Chili Garlic Oil
kosher salt
black pepper
Orzo

Equipment

Cutting boardknifepaper towelmedium sized potsmall saucepancan openergraterspoonplate

Tips

Pat the cod fillets dry with a paper towel and season cod on both sides with kosher salt and black pepper.
If there is skin on the fillets, you may wish to remove it before cooking.
The cooking time may vary based on the thickness of the fish.
Baste the cod loins with the coconut milk occasionally/as needed if it is not submerged.
Adjust the seasoning if needed.
Squeeze a bit of fresh lemon juice from the remaining half of the lemon over the poached cod just before serving.
Serve the poached cod over a bed of rice or orzo, spooning some of the coconut milk poaching liquid on top until it is brothy and soup-like.
Garnish with additional fresh dill and chili oil.
Ideally, the liquid would cover the fish entirely for poaching; if not, baste as needed.
This recipe is adapted to be more IBS-friendly by using coconut milk instead of heavy cream as Molly Baz's recipe.
This cooking technique works well for delicate and flaky fish like cod, using slow cooking at low temperatures rather than achieving a crispy skin.
Crispy skin fish needs specific stainless steel pan preparation to achieve a shattering crispness, a technique that is not suitable for this poached fish recipe.
The first thing I learned when I really started getting into cooking was how to make crispy fish, specifically on a stainless steel pan with like shatteringly crisp skin.
For a really long time, I felt like that was the only way to eat fish, like it felt like anything else was just lazy or wrong.
However, I have since learned that there is a very delicate art to cooking fish in a way that is not crispy.
And often using a slow cooking with low temperature technique works a lot better for certain fish.
So this is cod, which is my favorite white fish because of how delicate and flaky it is.
And it works so well in this coconut milk, dill, lemon, garlic poaching liquid.
This recipe is actually inspired by one by Molly Baz, where she does a similar technique, but she uses heavy cream.
However, I wanted to make a recipe for the IBS girlies who probably can't tolerate that much heavy cream at once.
Ideally, this would be poached where the liquid is covering the fish entirely, but I didn't have a proper pan for that.
So I just sort of basted it until it was flaky and opaque.
And then I served it with some orzo, some more fresh dill and chili oil on top. It's so good and tasty.
Cooking fish in a way that is not crispy has a very delicate art, often utilizing a slow cooking with low-temperature technique.
Cod is a favorite white fish due to its delicate and flaky texture, making it ideal for this poaching method.
The recipe is inspired by Molly Baz's technique, but adapted to be IBS-friendly by substituting heavy cream with coconut milk.