Ingredients:

  • 2 Cod fillets (skin off preferred), 6–8 oz (175g – 225g) each, 1.5 inches thick
  • 1 teaspoon Fine sea salt, plus extra for seasoning
  • ½ teaspoon Freshly ground black pepper
  • 2 cups (475 ml) Water or low-sodium vegetable stock
  • ½ cup (120 ml) Dry white wine (Optional)
  • 1 small Shallot or ¼ small yellow onion, roughly sliced
  • 2 Cloves garlic, lightly smashed
  • 2 thin rounds Lemon (approx. 5mm thick)
  • 1 Bay leaf (dried)
  • ½ teaspoon Whole black peppercorns
  • ½ teaspoon Salt
  • 3 sprigs Fresh parsley (stems and leaves)
  • 3 sprigs Fresh dill (stems and leaves)

Instructions:

  1. Pat Dry & Season: Ensure the cod fillets are thoroughly patted dry with paper towels. Season generously on all sides with salt and pepper. Set aside.
  2. Combine Aromatics: In the shallow pan, combine the water (or stock), wine (if using), sliced shallot, smashed garlic, lemon rounds, bay leaf, peppercorns, parsley, dill, and ½ teaspoon of salt.
  3. Bring to Simmer: Place the pan over medium heat. Bring the liquid to a gentle simmer—look for tiny bubbles breaking the surface, but do not boil.
  4. Steep the Flavours: Once simmering, reduce the heat to low and allow the liquid to steep for 5 minutes to infuse the broth. The ideal poaching temperature is between 160°F (71°C) and 180°F (82°C).
  5. Add Fish: Gently slide the seasoned cod fillets into the warm poaching liquid. The liquid should cover the fish, or at least come three-quarters of the way up the sides.
  6. Maintain Temperature: Cover the pan loosely with a lid. Keep the heat on the very lowest setting, maintaining that gentle simmer—the liquid should barely tremble.
  7. Cook Time & Check for Doneness: Poach for 8 to 10 minutes, or until the internal temperature reaches 145°F (63°C) and the fish is opaque white throughout.
  8. Rest & Serve: Using a wide slotted spatula, carefully lift the cod fillets out of the poaching liquid. Place them on a serving plate immediately.