Lemon-Ginger Poached Cod with Leeks & Spinach

If you’re looking for a light dinner — there is nothing more perfect than gently cooked fish in a flavorful broth.  This dish can stand alone, or be paired with a side salad.  Either way — the combination of lemon, scallions, and mint make this recipe essential for warmer weather.

I created this dish a while back, and wanted to share it with you today.  It was inspired by a very fun and suspenseful trip to Austin, Texas where we dined at a fabulous sushi restaurant called Uchi.  For the life of me, I can’t remember the name of the dish — but I was so pleased with the simplicity of it.  The broth was so complex, and on memory of flavors alone I tried to recreate it at home.  Hope you enjoy it!

 

Ingredients

  • 6 skinless cod fillets, ~4-6 oz. each
  • 2 inch piece of fresh ginger, grated
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1 lemon, zest and juice used
  • 2 tsp. olive oil + 2 tbsp.
  • 2 leeks, halved and thinly sliced
  • 3 c. chicken broth (homemade if you have it)
  • 3 big handfuls of baby spinach leaves
  • 3 scallions, sliced
  • 2 tbsp. fresh mint, chopped

 

Process

  1. Combine the ginger, garlic, olive oil, salt, pepper, and lemon zest in a small bowl.
  2. Smother mixture over the top of each fillet and set aside.
  3. Heat the remaining 2 tbsp. of olive oil in a large skillet over medium heat.  Add the sliced leeks and sauté until tender.
  4. Pour in chicken broth and lemon juice.  Cover and turn heat to high.  Wait for a rolling boil.
  5. Layer fish, seasoned side up, on top of the leeks.
  6. Cover and reduce heat to medium.  Continue cooking another 6-8 minutes or until fish is cooked through.
  7. Remove fish from pan and set aside.  Turn heat to low and add spinach, scallions, and mint to your pan.
  8. Stir for a few minutes until the spinach has wilted.
  9. Serve fish in bowls and ladle in lots of broth and spinach.

 

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