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White Wine Poached Cod with Parsleyed Potatoes
A quick and delicious cod dish that will knock the socks off any one you serve it to.
Course
Main Course
Cuisine
French
Keyword
30 minute meals, Bistro Recipes, Cod, Delicious, Fish Recipes
Prep Time
30
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Author
Chef Ben Kelly
Equipment
1 pot with lid
1 large frying pan
Ingredients
4
pieces
Cod
or other white fish
2
ea
Shallots, thinly sliced
2
cloves
Garlic, thinly sliced
8-12
ea
New Potatoes
1/2
ea
An Heirloom tomato, diced
or 12 cherry tomatoes
3
sprigs
Fresh Thyme
5-6
leaves
Basil, Sliced
1
lg handful
Spinach, stems removed, and leaves roughly chopped
1/4
cup`
Chopped Parsley
2-3
tbsp
Olive Oil
1
cup
White Wine
1/4
cup
Butter
Salt and Pepper
Instructions
Potatoes
Put the potatoes in a pot and cover with very hot tap water.
Season the water well with salt.
Cover the pot and bring to a boil over high heat.
Once the potatoes start to boil, remove the lid from the pot and cook them the rest of the way uncovered.
One the potatoes are cooked (a fork easily passes through them) drain them well.
Add 2 tbsp of parsley, 2 tbsp of butter, and a pinch of salt and pepper.
Gently toss the potatoes to coat with the seasoning and serve.
Cod
Heat the skillet over medium high.
Add the olive oil along with the shallots, garlic and a bit of salt and pepper.
Sauté for 2-3 minutes or until the shallots are soft.
Add the diced tomato along with 2-3 sprigs of fresh thyme. Cook for 2 minutes.
Add the fish into the pan presentation (white side) down.
Cook for 1-2 minutes then add the wine.
Once the wine starts to boil flip the fish and cook for another 1-3 minutes.
Smaller pieces of fish will be cooked quicker while larger pieces may take a little longer.
Remove the fish from the pan to a warmed serving tray as the fish pieces are cooked.
Once all the fish is out of the pan add in the spinach, basil, and 2 tbsp of butter.
Turn off the heat and mix the butter in to sauce to thicken it.
Finish the sauce with the remaining parsley and pour over the fish.