This poached cod recipe was from Elizabeth Bard’s Lunch in Paris. Thank you Bard for helping me with my first time making fish ever! I didn’t use a fresh fish from the market, and no, I didn’t gut it myself (as Bard does) – but it still turned out fabulous!
- 1 bouquet garni, a mixture of fresh herbs (parsley, coriander, bay leaf, thyme, dill) still on the stem, tied with kitchen string or left loose
- A few black peppercorns
- Coarse sea salt
- 3 pounds boneless cod fillet, at least 1-inch thick
- Lemon wedges
… "Partially fill a frying pan large enough to comfortably hold the fish fillets with cold water and add the herbs, pepper, and enough salt so you can taste it. Bring to a boil.
Turn down the heat, add the fish, and simmer…until the flesh is firm, about 8 minutes per inch of thickness. Discard the herbs. Remove the fish with a slotted spoon to a serving platter. Serve warm… with lemon wedges.