Quick-poached cod with broccoli, white beans, and olives
Easy and quick, poached cod fillets with broccoli, white beans, and a splash of lemon juice (cooked all in one pan!) burst with bright Mediterranean flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Cooking tools:
- Skillet
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Colander
- Paper towel
- Grater
- Microplane
- Garlic press
- Spoon
- Tongs
- Fish spatula
- Kitchen scale
- Pot
- Saucepan
- Fine-mesh sieve
- Citrus press
- Mixing bowl
- Serving platter
Ingredients
- ¾ pound organic broccoli
- 1 or 2 cloves organic peeled fresh garlic
- 1 cup cooked white beans
- 3 tablespoons pitted Castelvetrano olives
- Fish options:
- 2 wild cod fillets (about 6 ounces each)
- 2 wild Alaskan halibut fillets (about 6 ounces each)
- 2 sustainably raised rainbow trout fillets (about 6 ounces each)
- 1 organic lemon
- 1 cup organic mirepoix (onions - carrots - celery)
- ½ teaspoon Marash chile flakes (optional)
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