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Poached cod with herbs and lemon with white rice.

Mediterranean Citrus-Herb Poached Cod (20 Minutes)

Allie Hagerty
This easy poached cod is a light, flavorful weeknight dish made with lemon slices, fresh herbs, and a gently simmered aromatic liquid. Tender cod fillets cook in one pan and are finished with capers and herbs for a simple, elegant meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Servings 2 servings

Equipment

  • Large, shallow skillet with lid
  • Cutting board + knife
  • Small bowl
  • Tongs or fish spatula

Ingredients
  

  • 2 teaspoons olive oil
  • 1 small shallot thinly sliced
  • 2 garlic cloves thinly sliced
  • ¾ cup dry white wine
  • ¾ cup low-sodium chicken broth or fish stock
  • ½ lemon thinly sliced, plus extra wedges for serving
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 6-ounce cod fillets, skin removed
  • 1 tablespoon capers drained
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill

Instructions
 

  • Heat 2 teaspoons olive oil in a large, shallow skillet over medium heat. Add 1 sliced shallot and 2 sliced garlic cloves, cooking until softened, about 2 minutes.
  • Pour in ¾ cup dry white wine and ¾ cup chicken broth, scraping up any bits from the bottom. Add the lemon slices, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring just to a simmer.
  • Nestle the 2 cod fillets into the liquid in a single layer. Scatter 1 tablespoon capers around the fish. Cover the skillet and cook at a gentle simmer until the cod flakes easily with a fork, 5–7 minutes.
  • Remove from heat and sprinkle with 1 tablespoon parsley and 1 tablespoon dill. Serve with extra lemon wedges for squeezing and spoon the broth over the fish.

Notes

  • Match thickness, not timing: Cod fillets and cod loins cook based on thickness of the fish, not the clock. Start checking the thickest part early and pull the fish as soon as it flakes easily with a fork.
  • Keep the liquid at a gentle simmer: The best flavor and texture come from low heat. If the poaching liquid is bubbling hard, the cod will tighten instead of staying tender.
  • Spoon, don’t drain: That aromatic liquid is your sauce. Use a slotted spoon to lift the fish, then finish by spooning the broth over the top for maximum flavor.

Nutrition Facts

Calories: 262kcalCarbohydrates: 6gProtein: 31gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 73mgSodium: 790mgPotassium: 821mgFiber: 1gSugar: 2gVitamin A: 81IUVitamin C: 17mgCalcium: 51mgIron: 1mg
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