Ingredients:

  • 2 cups low-sodium vegetable stock
  • 0.5 cup dry white wine
  • 1 large lemon, half sliced into rounds and half juiced
  • 3 cloves garlic, smashed
  • 1 small shallot, thinly sliced
  • 1 tsp whole black peppercorns
  • 2 bay leaves
  • 1 tsp fine sea salt
  • 4 skinless cod fillets (6 oz each)
  • 1 tbsp unsalted butter
  • 0.25 cup fresh herbs (parsley, dill, or chives), finely chopped
  • 0.5 tsp lemon zest
  • Cracked black pepper to taste

Instructions:

  1. In a large, shallow skillet, combine the vegetable stock, white wine, lemon slices, smashed garlic, sliced shallots, peppercorns, bay leaves, and salt. Bring to a gentle simmer over medium heat and let bubble for 5 minutes.
  2. Pat the cod fillets dry with paper towels and season lightly with a pinch of salt.
  3. Reduce the skillet heat to low until the liquid is shimmering but not boiling. Carefully slide the cod fillets into the liquid.
  4. Place a tight-fitting lid on the skillet and poach the fish for 7 to 10 minutes.
  5. Check for doneness using an instant-read thermometer; the fish is ready when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
  6. Use a slotted spatula to remove the fish from the liquid. Top each fillet with a small portion of butter, fresh herbs, lemon zest, and a squeeze of fresh lemon juice before serving.