1 cup dry white wine
2 tsp cornstarch
1 Tbsp thinly sliced shallot
1 bay leaf
5 whole black peppercorn
1 ¼ lb cod, cut into 4 equal portions
½ tsp salt, divided
¼ tsp ground white or black pepper
4 sprigs fresh tarragon
1 ½ bunches asparagus (about 1 1/2 pound), trimmed
½ cup water
2 Tbsp butter
1. 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.
2. 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.
3. 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.
4. 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.
5. Serve the fish and asparagus topped with the sauce.
Note: Pacific cod, a.k.a. Alaska cod, is considered a good choice for the environment because it is sustainably fished and has a larger, more stable population.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 228
- Calories from fat 63
- Total Fat 7gm 11%
- Sodium 395mg 16%
- Total Carbohydrates 7gm 2%
- Fiber 2gm 8%
- Protein 25gm
- Cholesterol 61mg 20%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.