18 Delicious Poached Cod Recipes for Every Occasion

Dive into the world of poached cod with our roundup of 18 Delicious Poached Cod Recipes for Every Occasion! Whether you’re craving a quick weeknight dinner, a seasonal delight, or some comforting warmth, we’ve got a dish that’ll make your taste buds sing. Perfect for home cooks across North America, these recipes are sure to inspire your next meal. Keep reading to find your new favorite!

Classic Poached Cod with Lemon Butter Sauce

There’s something deeply comforting about the simplicity of poached cod, especially when it’s draped in a velvety lemon butter sauce that whispers of lazy Sunday afternoons by the seaside.

Ingredients

• 1 lb fresh cod fillets (I always ask for the thickest cut at the counter)
• 4 tbsp unsalted butter (extra points if it’s European-style, higher fat content makes a silkier sauce)
• 1 lemon, juiced (about 3 tbsp, and please, fresh only—bottled lemon juice is a crime here)
• 1/2 cup water (filtered, if you’re feeling fancy)
• 1/4 tsp salt (I lean towards sea salt for its gentle crunch)
• 1/8 tsp freshly ground black pepper (freshly ground makes all the difference)

Instructions

1. In a large skillet, gently heat the water over medium heat until it simmers—look for tiny bubbles around the edges.
2. Season the cod fillets with salt and pepper, then lay them in the skillet. Cover and poach for 5 minutes. Tip: The fish is ready when it flakes easily with a fork but still holds together.
3. Remove the cod to a warm plate, covering loosely with foil to keep it cozy.
4. In the same skillet, melt the butter over low heat, stirring in the lemon juice. Tip: Keep the heat low to prevent the sauce from separating—patience is key.
5. Simmer the sauce for 2 minutes, until it thickens slightly. Tip: A silicone whisk is your best friend here for a smooth, emulsified sauce.
6. Pour the lemon butter sauce over the cod, serving immediately.

The cod emerges tender and flaky, a perfect canvas for the bright, buttery sauce. Try it over a bed of wilted greens or alongside roasted baby potatoes for a meal that feels both indulgent and wholesome.

Herbed Poached Cod in White Wine

Remembering the first time I prepared this dish, the delicate aroma of herbs and white wine filled my kitchen, transforming an ordinary evening into something memorable. It’s a recipe that speaks softly but leaves a lasting impression, much like the gentle poaching method it employs.

Ingredients

• 1 lb fresh cod fillets (I find that thicker cuts hold up better during poaching)
• 1 cup dry white wine (a crisp Sauvignon Blanc works wonders here)
• 2 cups water (filtered, if you’re as particular about your water as I am)
• 1 small onion, thinly sliced (the sweetness balances the wine’s acidity)
• 2 cloves garlic, smashed (because what’s a dish without garlic?)
• 1 bay leaf (for that subtle depth)
• 1 tsp whole black peppercorns (they add a nice bite)
• 1/4 cup fresh parsley, chopped (the color and freshness are unbeatable)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• Salt, just a pinch (to enhance all the flavors)

Instructions

1. In a large skillet, combine the white wine, water, onion, garlic, bay leaf, and peppercorns. Bring to a gentle simmer over medium heat, about 5 minutes.
2. Season the cod fillets lightly with salt on both sides. Gently place them into the simmering liquid, ensuring they’re fully submerged. If not, add a bit more water.
3. Reduce the heat to low, cover the skillet, and let the cod poach for 8-10 minutes. The fish is done when it flakes easily with a fork but still holds together.
4. Carefully remove the cod from the liquid using a slotted spatula. Transfer to serving plates.
5. Drizzle the cod with extra virgin olive oil and sprinkle with chopped parsley before serving.

Zesty yet delicate, the herbed poached cod offers a melt-in-your-mouth texture that pairs beautifully with the aromatic poaching liquid. Serve it over a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that feels both luxurious and comforting.

Poached Cod with Garlic and Olive Oil

Lately, I’ve found myself drawn to the simplicity of poached cod, a dish that whispers of quiet mornings and the gentle embrace of garlic and olive oil. It’s a recipe that doesn’t rush, inviting you to slow down and savor each step.

Ingredients

• 1 lb fresh cod fillets (I look for thick, even pieces for uniform cooking)
• 4 cloves garlic, thinly sliced (extra garlic is always a good idea in my book)
• 1/2 cup extra virgin olive oil (my go-to for its fruity depth)
• 1 cup water (just enough to create a shallow poaching liquid)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)

Instructions

1. In a large skillet, combine the water, olive oil, garlic, salt, and pepper. Bring to a gentle simmer over medium heat, about 3 minutes, to infuse the oil with garlic flavor.
2. Carefully add the cod fillets to the skillet, ensuring they’re submerged in the liquid. If needed, add a bit more water to cover.
3. Reduce the heat to low and poach the cod for 8-10 minutes, or until the flesh flakes easily with a fork. Tip: Resist the urge to stir; let the gentle heat do its work.
4. Once cooked, remove the cod from the skillet with a slotted spoon, allowing excess oil to drain off. Tip: Save the garlic-infused oil for drizzling over the finished dish or for another recipe.
5. Serve the cod warm, garnished with the poached garlic slices and a drizzle of the reserved oil. Tip: A squeeze of fresh lemon juice just before serving brightens the flavors beautifully.

Flaky and moist, the cod carries the subtle sweetness of garlic and the richness of olive oil in every bite. Try serving it over a bed of wilted greens or alongside crusty bread to soak up the flavorful oil.

Spicy Poached Cod with Tomato and Chili

Evenings like these call for something that warms the soul without weighing it down, a dish that balances heat and heartiness with a touch of home. This spicy poached cod with tomato and chili is just that—a gentle simmer of flavors that come together in a comforting embrace.

Ingredients

• 1 lb cod fillets, skinless (I find the thicker cuts hold up better to poaching)
• 2 cups canned crushed tomatoes (San Marzano tomatoes are my favorite for their sweetness)
• 1 tbsp extra virgin olive oil (the fruitier, the better)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp red chili flakes (adjust based on your heat preference)
• 1/2 tsp sea salt (I like the subtle crunch it adds)
• 1/4 cup fresh basil, chopped (torn by hand to release more aroma)
• 1 cup water (filtered, if you’re particular like me)

Instructions

1. In a medium saucepan, heat the extra virgin olive oil over medium heat until it shimmers, about 1 minute.
2. Add the minced garlic and red chili flakes, sautéing until fragrant, roughly 30 seconds—be careful not to burn the garlic.
3. Pour in the crushed tomatoes and water, stirring to combine, then bring to a gentle simmer over medium-low heat.
4. Season the mixture with sea salt, then carefully add the cod fillets, ensuring they’re submerged in the sauce.
5. Cover the saucepan and let the cod poach for 8-10 minutes, or until the fish flakes easily with a fork—check at the 8-minute mark to avoid overcooking.
6. Gently stir in the fresh basil just before serving, allowing the residual heat to wilt the leaves slightly.

Just like that, you have a dish where the cod is tender and flaky, enveloped in a sauce that’s both spicy and sweet. Serve it over a bed of creamy polenta or with a slice of crusty bread to soak up every last bit of that vibrant tomato-chili broth.

Poached Cod with Fresh Herbs and Vegetables

Under the soft glow of the morning light, there’s something deeply comforting about preparing a dish that feels both nourishing and gentle on the soul. Poached cod with fresh herbs and vegetables is one such recipe, a delicate dance of flavors that comes together with simplicity and grace.

Ingredients

• 1 lb cod fillets (I find that thicker cuts hold up better during poaching)
• 2 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 1 cup dry white wine (a crisp Sauvignon Blanc works wonders here)
• 1 lemon, thinly sliced (plus extra for serving)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small fennel bulb, thinly sliced (its anise-like flavor is a beautiful complement to the cod)
• 1 cup cherry tomatoes, halved (they add a burst of color and sweetness)
• 1/4 cup fresh dill, chopped (don’t skimp—it’s the star of the show)
• 1/4 cup fresh parsley, chopped (for a touch of brightness)
• Salt and freshly ground black pepper (to season, but be mindful of the broth’s saltiness)

Instructions

1. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering but not smoking.
2. Add the sliced fennel and sauté for about 5 minutes, until it begins to soften and turn translucent.
3. Pour in the vegetable broth and white wine, bringing the mixture to a gentle simmer—this is where the magic starts.
4. Season the cod fillets lightly with salt and pepper, then nestle them into the simmering liquid along with the lemon slices.
5. Cover the skillet and let the cod poach for about 8-10 minutes, or until the fish flakes easily with a fork (a tip: resist the urge to peek too often to keep the heat steady).
6. Scatter the cherry tomatoes, dill, and parsley over the cod in the last 2 minutes of cooking, allowing them to warm through and infuse the dish with their flavors.
7. Carefully remove the cod and vegetables with a slotted spoon, arranging them on a warm plate (another tip: warming your plates beforehand makes all the difference).
8. If desired, reduce the poaching liquid over high heat for a few minutes to concentrate the flavors, then drizzle it over the cod before serving (a final tip: this step is optional but highly recommended for an extra layer of taste).

Rich in texture and bursting with the freshness of herbs and the subtle sweetness of the vegetables, this poached cod is a testament to the beauty of simple ingredients. Serve it over a bed of quinoa or with crusty bread to soak up every last drop of the flavorful broth, and let the quiet satisfaction of a meal well-made wash over you.

Creamy Dill Poached Cod

Zephyrs of early summer breeze through the kitchen window as I ponder the simplicity and elegance of this dish, a testament to the beauty of minimal ingredients coming together in perfect harmony.

Ingredients

• 1 lb fresh cod fillets (I always ask for the thickest cut available, it holds up better during poaching)
• 2 cups whole milk (the richer, the creamier the dish)
• 1 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter adds a lovely richness here)
• 1 tbsp fresh dill, finely chopped (plus a little extra for garnish, because we eat with our eyes first)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch and flavor)
• 1/4 tsp black pepper (freshly ground, if you please)

Instructions

1. In a large skillet, gently heat the milk over medium-low heat until it’s just beginning to steam, about 5 minutes. Tip: Stir occasionally to prevent a skin from forming on the surface.
2. Add the butter, allowing it to melt into the milk, creating a velvety base for the cod.
3. Season the cod fillets with salt and pepper on both sides, then lay them into the skillet in a single layer. Tip: If the fillets are crowded, poach in batches to ensure even cooking.
4. Sprinkle the chopped dill over the cod, then cover the skillet with a lid. Poach for 8-10 minutes, or until the cod is opaque and flakes easily with a fork. Tip: Resist the urge to peek too often; keeping the lid on traps the heat and steam.
5. Carefully remove the cod from the skillet with a slotted spatula, allowing excess milk to drain back into the pan.

The cod emerges tender and flaky, enveloped in a creamy dill-infused sauce that’s subtly rich without being heavy. Serve it over a bed of wilted greens or alongside roasted baby potatoes for a meal that feels both indulgent and wholesome.

Poached Cod with Ginger and Spring Onions

Sometimes, the simplest dishes bring the most comfort, especially when they’re steeped in the gentle aromas of ginger and spring onions. This poached cod is a testament to that, a dish that feels like a quiet moment in a bustling day.

Ingredients

• 1 lb fresh cod fillets (I find that thicker cuts hold up better to poaching)
• 2 cups water (filtered, if you’re like me and picky about your water)
• 1 inch fresh ginger, thinly sliced (peeling is optional, but I like to for a cleaner look)
• 2 spring onions, cut into 2-inch lengths (the green parts add a lovely color contrast)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp sesame oil (toasted, for that deep, nutty flavor)

Instructions

1. In a wide, shallow pan, bring the water to a gentle simmer over medium heat—you’re aiming for bubbles that just barely break the surface.
2. Add the ginger slices and spring onions to the water, letting them infuse for about 2 minutes until the kitchen starts to smell like a cozy nook in an Asian market.
3. Gently lay the cod fillets into the pan, ensuring they’re submerged but not crowded. This is where patience pays off; resist the urge to stir.
4. Drizzle the soy sauce and sesame oil over the cod, then cover the pan with a lid. Let the fish poach for 6-8 minutes—the flesh should flake easily with a fork but still retain its moisture.
5. Using a wide spatula, carefully transfer the cod to serving plates, spooning some of the fragrant poaching liquid over the top.

Unassuming yet utterly satisfying, the cod emerges tender and flaky, with the ginger and spring onions lending a subtle warmth and freshness. Serve it over a bed of steamed jasmine rice, letting the grains soak up the delicate broth, or alongside crisp greens for a lighter touch.

Mediterranean Poached Cod with Olives and Capers

How often do we pause to savor the simplicity of a dish that feels both nourishing and deeply comforting? Mediterranean Poached Cod with Olives and Capers is one such recipe, a gentle reminder of the sea’s bounty and the vibrant flavors that can emerge from a few thoughtful ingredients.

Ingredients

• 1 lb cod fillets (I find thicker cuts hold up better to poaching)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup pitted Kalamata olives (their briny depth is irreplaceable)
• 2 tbsp capers (rinsed if salted, to mellow their punch)
• 1 cup cherry tomatoes, halved (their sweetness balances the dish)
• 2 garlic cloves, thinly sliced (for a subtle, aromatic warmth)
• 1/2 cup dry white wine (a splash that elevates the poaching liquid beautifully)
• 1 cup water (just enough to create a gentle bath for the cod)
• Salt (a pinch, remembering the olives and capers bring their own)
• Fresh parsley, chopped (for a bright finish)

Instructions

1. In a large skillet, heat the olive oil over medium heat until shimmering but not smoking.
2. Add the garlic slices, stirring until fragrant, about 30 seconds—watch closely to avoid browning.
3. Toss in the cherry tomatoes and olives, cooking until the tomatoes just begin to soften, around 2 minutes.
4. Pour in the white wine and water, bringing the mixture to a gentle simmer—this is your poaching liquid.
5. Season the cod fillets lightly with salt, then nestle them into the skillet, ensuring they’re submerged halfway.
6. Cover and reduce the heat to low, poaching the cod for 8-10 minutes, until it flakes easily with a fork.
7. Scatter the capers over the top in the last 2 minutes of cooking, allowing their flavor to meld.
8. Garnish with fresh parsley before serving, letting its freshness cut through the richness.

Momentarily, the cod transforms under the gentle heat, becoming tender and flaky, absorbing the aromatic poaching liquid. The olives and capers offer bursts of saltiness, contrasting the sweet tomatoes and the mild fish. Serve it over a bed of fluffy couscous or with crusty bread to soak up every last drop of the flavorful broth.

Poached Cod in Coconut Milk with Lemongrass

Kneading through the quiet of the morning, I find solace in the simplicity of preparing a dish that whispers of distant shores and gentle flavors. This poached cod in coconut milk with lemongrass is a tender embrace of the sea and the earth, a dish that demands patience and rewards with serenity.

Ingredients

• 1 lb cod fillets (fresh, if possible, for that melt-in-your-mouth texture)
• 1 can (13.5 oz) coconut milk (full-fat, to cradle the cod in creamy luxury)
• 2 stalks lemongrass (bruised to release their citrusy perfume)
• 1 tbsp ginger (grated, for a warm, spicy undertone)
• 2 cloves garlic (minced, because garlic is the soul of flavor)
• 1 tbsp fish sauce (a dash umami that ties everything together)
• 1 lime (juiced, for that bright, finishing sparkle)
• 1/4 cup cilantro (chopped, because its freshness is non-negotiable)
• 1 tbsp coconut oil (my favorite for its subtle sweetness and high smoke point)

Instructions

1. In a medium saucepan, heat the coconut oil over medium heat until it shimmers, about 1 minute.
2. Add the minced garlic and grated ginger, sautéing until fragrant, roughly 30 seconds, to awaken their flavors.
3. Pour in the coconut milk, followed by the bruised lemongrass stalks, bringing the mixture to a gentle simmer over low heat. Tip: Simmering slowly prevents the coconut milk from separating.
4. Season the broth with fish sauce, stirring gently to incorporate, then carefully add the cod fillets. Tip: Ensure the fillets are submerged for even cooking.
5. Poach the cod for about 8-10 minutes, or until the flesh flakes easily with a fork. Tip: Resist the urge to stir; let the heat do its work.
6. Remove the saucepan from the heat, drizzle with lime juice, and sprinkle with chopped cilantro.

Velvety and fragrant, this dish is a canvas of contrasting textures and flavors—the firm yet flaky cod against the creamy coconut milk, the sharp lime cutting through the richness. Serve it over a bed of steamed jasmine rice or alongside a crisp, green salad for a meal that feels both indulgent and light.

Poached Cod with Saffron and Potatoes

Floating through the kitchen this morning, the gentle aroma of saffron and the sea reminded me of the simplicity and elegance of poached cod. It’s a dish that whispers of quiet evenings and the soft hum of contentment, where each ingredient plays its part in harmony.

Ingredients

• 1 lb cod fillets, skinless (I find the thicker cuts hold up better to poaching)
• 2 cups water (filtered, if you’re like me and picky about your water)
• 1/2 tsp saffron threads (their golden hue is just as important as their flavor)
• 1 lb small potatoes, halved (Yukon Golds are my favorite for their buttery texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground, to awaken the senses)

Instructions

1. In a large pot, combine water, saffron, and salt. Bring to a gentle simmer over medium heat, about 5 minutes, to infuse the water with saffron’s flavor and color.
2. Add the halved potatoes to the pot. Cover and simmer for 10 minutes, until they’re just tender but still hold their shape.
3. Gently place the cod fillets into the pot, ensuring they’re submerged. Cover and poach for 5 minutes. The fish is done when it flakes easily with a fork.
4. Carefully remove the cod and potatoes with a slotted spoon, arranging them on a warm plate.
5. Drizzle with extra virgin olive oil and sprinkle with black pepper. Serve immediately.

Just like that, you’ve got a dish where the cod is tender and flaky, the potatoes are perfectly soft, and the saffron weaves it all together with its golden threads. Try serving it with a side of steamed greens for a splash of color and a contrast in textures.

Light Poached Cod with Cucumber and Yogurt Sauce

Dawn breaks softly, and with it comes the craving for something light yet satisfying, a dish that whispers of summer mornings and gentle flavors. This poached cod, cradled in a cool cucumber and yogurt sauce, is just that—a tender embrace of the sea and garden.

Ingredients

• 1 lb cod fillets (I find wild-caught has a sweeter, more delicate flavor)
• 1 cup plain yogurt (whole milk yogurt adds a lovely richness)
• 1 medium cucumber, peeled and finely diced (English cucumbers are my pick for their fewer seeds)
• 2 tbsp fresh dill, chopped (dill from the garden brings a brighter note)
• 1 tbsp lemon juice (freshly squeezed, please, for that zesty spark)
• 1 tsp salt (I lean towards sea salt for its clean taste)
• 4 cups water (filtered, if you have it, to keep the poaching liquid pure)

Instructions

1. In a large skillet, bring 4 cups of water to a gentle simmer over medium heat—look for small bubbles just breaking the surface.
2. Season the cod fillets with 1/2 tsp salt, then carefully place them into the simmering water. Poach for 5 minutes, or until the fish flakes easily with a fork. Tip: Keep the heat low to avoid toughening the fish.
3. While the cod poaches, mix the yogurt, diced cucumber, chopped dill, lemon juice, and remaining 1/2 tsp salt in a bowl. Tip: Letting this sit for a few minutes allows the flavors to meld beautifully.
4. Once the cod is done, remove it from the water with a slotted spoon and let it rest on a plate for a minute. Tip: This rest period lets the fish firm up slightly, making it easier to handle.
5. Serve the poached cod with a generous dollop of the cucumber yogurt sauce on top or alongside.

Silky strands of cod melt against the crisp, cool sauce, a contrast that’s as pleasing to the palate as it is to the eye. Try it with a sprinkle of smoked paprika for a hint of warmth, or alongside a heap of lightly dressed greens for a fuller meal.

Poached Cod with Miso and Green Onions

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s quiet culinary adventure begins. There’s something deeply comforting about the simplicity of poached cod, especially when paired with the umami richness of miso and the sharp freshness of green onions.

Ingredients

• 1 lb cod fillets (I find that thicker cuts hold up better during poaching)
• 2 tbsp white miso paste (the sweet, mellow kind is my favorite for this dish)
• 4 green onions, thinly sliced (reserve some for garnish)
• 2 cups water (filtered, if you’re as particular about your water as I am)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp sesame oil (just a dash to deepen the flavors)

Instructions

1. In a medium saucepan, combine water, white miso paste, and sesame oil over medium heat. Whisk until the miso is fully dissolved, about 2 minutes.
2. Gently place the cod fillets into the saucepan, ensuring they are submerged in the liquid. Reduce heat to low and cover.
3. Poach the cod for 8-10 minutes, or until the flesh flakes easily with a fork. Tip: Keep the heat low to avoid toughening the fish.
4. While the cod is poaching, heat extra virgin olive oil in a small pan over medium heat. Add the green onions and sauté for 1-2 minutes until just softened. Tip: This quick sauté brings out their sweetness without losing crunch.
5. Carefully remove the cod from the poaching liquid with a slotted spoon, placing it onto serving plates.
6. Drizzle the cod with the sautéed green onions and a spoonful of the poaching liquid for extra flavor. Tip: The poaching liquid is a treasure—don’t let it go to waste.

The cod emerges tender and flaky, its mild sweetness perfectly complemented by the savory miso and bright green onions. Try serving it over a bed of steamed jasmine rice to soak up every last drop of the flavorful broth.

Asian Inspired Poached Cod with Soy and Ginger

Mornings like these call for something light yet deeply flavorful, a dish that whispers of distant lands while feeling utterly at home on your table. This Asian inspired poached cod is just that—a gentle embrace of soy and ginger, with the delicate fish as its tender heart.

Ingredients

• 1 lb cod fillets (I find that thicker cuts hold up better to poaching)
• 2 cups water (filtered, if you’re like me and notice the difference)
• 1/4 cup soy sauce (low sodium, to let the ginger shine)
• 1 tbsp grated ginger (freshly grated, it’s worth the effort)
• 1 tbsp rice vinegar (for that subtle tang)
• 1 tsp sesame oil (a drizzle adds depth)
• 2 green onions, sliced (for a crisp finish)

Instructions

1. In a wide, shallow pan, combine water, soy sauce, grated ginger, and rice vinegar. Bring to a gentle simmer over medium heat—this is where the flavors start to marry.
2. Carefully place the cod fillets into the simmering liquid. The key here is patience; let the fish poach undisturbed for about 8 minutes, or until it flakes easily with a fork.
3. While the cod cooks, toast sesame seeds in a dry pan over low heat until golden, about 2 minutes. Keep an eye on them; they go from perfect to burnt in a blink.
4. Once the cod is done, use a slotted spoon to transfer it to serving plates. Drizzle with sesame oil and sprinkle with the toasted sesame seeds and sliced green onions.

Best enjoyed when the cod is just tender, flaking apart at the slightest nudge, with the soy and ginger broth clinging to each piece. Serve it over a bed of steamed jasmine rice to soak up every last drop of that aromatic liquid, or alongside crisp-tender bok choy for a contrast in textures.

Poached Cod with Basil and Cherry Tomatoes

How quietly the morning light filters through the kitchen window, casting soft shadows on the counter where today, we’ll gently poach cod amidst a garden of basil and cherry tomatoes. It’s a dish that whispers of summer, of simplicity, and of the quiet joy found in cooking with intention.

Ingredients

• 1 lb fresh cod fillets (I find the thicker cuts hold up better to poaching)
• 2 cups cherry tomatoes, halved (their sweetness is a perfect contrast to the savory fish)
• 1/4 cup fresh basil leaves, torn (extra virgin olive oil is my go-to for dressing them)
• 2 cups water (just enough to cover the fish in the pan)
• 1 tbsp extra virgin olive oil (for that rich, fruity finish)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, if you can)

Instructions

1. In a large skillet, heat the water over medium heat until it reaches a gentle simmer, about 180°F. Tip: A simmer, not a boil, is key to tender cod.
2. Season the cod fillets with salt and pepper on both sides, then carefully place them into the simmering water. Tip: Letting the fish sit at room temperature for 10 minutes before cooking ensures even poaching.
3. Cover the skillet and let the cod poach for 5-7 minutes, depending on thickness. The fish is done when it flakes easily with a fork.
4. While the cod cooks, toss the cherry tomatoes and basil with olive oil in a bowl. Tip: Adding a pinch of salt to the tomatoes before tossing helps to draw out their juices.
5. Once the cod is cooked, remove it from the water with a slotted spoon and place it on serving plates.
6. Spoon the tomato and basil mixture over the cod, drizzling any remaining olive oil from the bowl on top.

Now the cod, flaky and moist, carries the bright flavors of basil and the sweet burst of cherry tomatoes. Serve it alongside a crusty bread to soak up the juices, or over a bed of greens for a lighter touch.

Simple Poached Cod with Parsley and Lemon

Perhaps there’s no simpler way to celebrate the quiet beauty of a weekday evening than with a dish that whispers comfort and simplicity. This poached cod, gently kissed by parsley and lemon, is a testament to the elegance of minimalism in cooking.

Ingredients

• 1 lb fresh cod fillets (I find the thicker cuts hold up better to poaching)
• 2 cups water (filtered, if you’re like me and picky about your water)
• 1/2 cup dry white wine (a splash for the pot, a sip for the chef)
• 1 small lemon, thinly sliced (plus extra for serving)
• 1/4 cup fresh parsley, roughly chopped (flat-leaf parsley is my preference for its brighter flavor)
• 1 tbsp extra virgin olive oil (the good stuff, for drizzling)
• 1 tsp sea salt (I love the subtle crunch of flaky sea salt here)

Instructions

1. In a large skillet, combine water, white wine, lemon slices, and half of the parsley. Bring to a gentle simmer over medium heat, about 5 minutes.
2. Season the cod fillets with sea salt on both sides. Carefully place them into the simmering liquid, ensuring they’re fully submerged. If not, add a bit more water.
3. Reduce the heat to low, cover the skillet, and let the cod poach for 8-10 minutes. The fish is done when it flakes easily with a fork but still holds its shape.
4. Using a slotted spatula, transfer the cod to serving plates. Drizzle with extra virgin olive oil and sprinkle with the remaining parsley.
5. Serve immediately, garnished with additional lemon slices for those who love an extra zing.

Gently flaky and infused with the bright notes of lemon and parsley, this cod is a canvas for your culinary creativity. Try it over a bed of creamy polenta or alongside a crisp, green salad for a meal that feels both nourishing and indulgent.

Poached Cod with Spinach and Cream Sauce

Now, as the morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that feels both nourishing and indulgent. Poached cod with spinach and cream sauce is one of those recipes that seems to slow time, inviting you to savor each step.

Ingredients

• 1 lb fresh cod fillets (I find that thicker cuts hold up better during poaching)
• 2 cups fresh spinach, loosely packed (baby spinach leaves are tender and sweet)
• 1 cup heavy cream (for richness, though half-and-half can work in a pinch)
• 2 tbsp unsalted butter (I always reach for European-style for its creaminess)
• 1 small shallot, finely minced (about 2 tbsp)
• 1/2 cup dry white wine (a Sauvignon Blanc adds a nice brightness)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice (just a squeeze to lift the flavors)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam, about 1 minute.
2. Add the minced shallot, cooking until translucent and fragrant, roughly 2 minutes—stir occasionally to prevent browning.
3. Pour in the white wine, letting it simmer until reduced by half, about 3 minutes. This concentrates the flavor.
4. Gently lay the cod fillets in the skillet, then add the heavy cream, salt, and pepper. The liquid should come about halfway up the sides of the fish.
5. Cover the skillet and reduce the heat to low. Poach the cod for 8-10 minutes, or until the flesh flakes easily with a fork. Tip: Avoid boiling the cream to prevent curdling.
6. Scatter the spinach over the cod during the last 2 minutes of cooking, allowing it to wilt slightly. Tip: Stirring once helps the spinach cook evenly.
7. Finish with a drizzle of fresh lemon juice just before serving. Tip: The acidity balances the richness of the cream.

Finished, the dish presents a beautiful contrast—the cod, tender and flaky, nestled in a velvety cream sauce with spinach adding a pop of color and freshness. For a touch of elegance, serve it over a bed of creamy mashed potatoes or alongside crusty bread to soak up every last drop of sauce.

Poached Cod with Orange and Fennel

Now, as the morning light filters through the kitchen window, I find myself drawn to the simplicity and elegance of poached cod, a dish that whispers of the sea and the sweetness of citrus. It’s a recipe that feels like a gentle embrace, perfect for those quiet moments when cooking becomes a form of meditation.

Ingredients

• 1 lb fresh cod fillets (I always ask for the thickest cut, it holds up better during poaching)
• 1 large orange, thinly sliced (the zest adds a bright note, don’t skip it)
• 1 small fennel bulb, thinly sliced (plus a handful of fronds for garnish)
• 2 cups water (filtered, if you have it, for the purest flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity undertones)
• 1 tsp sea salt (I prefer the subtle crunch of flaky Maldon)
• 1/2 tsp black peppercorns (freshly cracked, for a bit of heat)

Instructions

1. In a large skillet, combine water, orange slices, fennel slices, olive oil, salt, and peppercorns. Bring to a gentle simmer over medium heat, about 5 minutes.
2. Carefully place the cod fillets into the simmering liquid, ensuring they are fully submerged. If not, add a bit more water.
3. Reduce heat to low, cover the skillet, and let the cod poach for 8-10 minutes. The fish is done when it flakes easily with a fork but still retains its moisture.
4. While the cod is poaching, toast the fennel fronds in a dry pan over medium heat for 1-2 minutes until fragrant. This will be your garnish.
5. Using a slotted spoon, gently remove the cod from the liquid and place on serving plates. Spoon some of the poaching liquid, oranges, and fennel over the top.
6. Sprinkle the toasted fennel fronds over the dish for a final touch of aroma and texture.

Every bite of this dish offers a delicate balance of flavors—the mild sweetness of the cod, the citrusy punch of orange, and the subtle licorice hint from the fennel. Serve it over a bed of quinoa or with a side of roasted baby potatoes to make it a meal that comforts and delights.

Poached Cod with Mushrooms and Thyme

Yesterday, as the rain gently tapped against my kitchen window, I found myself craving something light yet comforting, a dish that would whisper of the sea and the earth in equal measure.

Ingredients

• 1 lb fresh cod fillets (I love the ones with a slight translucency, they’re always the freshest)
• 2 cups mixed mushrooms, sliced (cremini and shiitake are my favorites for their earthy depth)
• 2 tbsp unsalted butter (because everything’s better with butter, right?)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp fresh thyme leaves (plucked straight from my little windowsill herb garden)
• 1/2 cup dry white wine (a splash for the pan, a sip for the chef)
• 1/2 cup water
• Salt to taste (I use flaky sea salt for its delicate crunch)

Instructions

1. In a large skillet over medium heat, warm the olive oil and butter until the butter is just melted and begins to foam slightly.
2. Add the sliced mushrooms to the skillet, stirring occasionally, until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t crowd the mushrooms; they’ll steam instead of brown.
3. Sprinkle the thyme leaves over the mushrooms, stirring to combine, and cook for another minute until fragrant.
4. Pour in the white wine and water, bringing the mixture to a gentle simmer. Let it reduce slightly, about 2 minutes, to concentrate the flavors.
5. Season the cod fillets lightly with salt on both sides, then nestle them into the skillet among the mushrooms.
6. Cover the skillet and let the cod poach in the liquid until it’s just opaque and flakes easily with a fork, about 6-8 minutes. Tip: Keep the heat at a gentle simmer to ensure the cod cooks evenly without toughening.
7. Carefully remove the cod and mushrooms with a slotted spoon, transferring them to serving plates. Tip: If the sauce seems too thin, let it simmer uncovered for a minute or two to thicken slightly.

Perfectly poached, the cod flakes at the slightest touch, its mild sweetness a lovely contrast to the mushrooms’ umami richness. Serve it over a bed of creamy polenta or alongside crusty bread to soak up every last drop of that fragrant sauce.

Conclusion

We hope this roundup of 18 delicious poached cod recipes inspires your next meal! Whether you’re cooking for a special occasion or a cozy weeknight dinner, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!