Ingredients

Adjust Servings:

	500 g of Сod fillet fresh or frozen
	1 tsp. of Capers and/or caper berries
	5 Green olives pitted olives
	10 leaves of Basil
	1 clove Garlic
	Dressing:
	3 ст л Extra Virgin olive oil
	2 tbsp. of Lemon juice
	to taste Salt ideally Sea Salt Flakes
	to taste Grounded black pepper

Poached Cod with Lemon Juice

Name: Poached Cod with Lemon Juice
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: Сod fillet: 500 g of; Capers: 1 tsp. of; Green olives: 5; Basil: 10 leaves of; Garlic: 1 clove; Extra Virgin olive oil: 3 ст л; Lemon juice: 2 tbsp. of; Salt: to taste; Grounded black pepper: to taste

Features:

Cuisine:

Italian

15 min
Serves 4
Easy

Ingredients

500 g of Сod fillet
fresh or frozen
1 tsp. of Capers
and/or caper berries
5 Green olives
pitted olives
10 leaves of Basil
1 clove Garlic
Dressing:
3 ст л Extra Virgin olive oil
2 tbsp. of Lemon juice
to taste Salt
ideally Sea Salt Flakes
to taste Grounded black pepper

Directions

This is an elegant, easy and healthy dish! It’s light and fresh at the same time. It takes only 15 minutes to make, with no effort and no fish smell in the kitchen. For the hot days – it’s perfect!

Crispy white filet of cod is gently poached, making the flesh tender. Then, it’s seasoned with a dressing of fragrant Extra Virgin olive oil and freshly squeezed lemon juice. This dish will be taking you imaginary journey to the seaside.

Bon Appétit!

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Steps

1 Done	If using frozen cod filet, move it from freezer to the fridge 24h in advance. In a saucepan, bring the salted water to a boil. You need just enough water to cover the fish, no more. When the water starts boiling, put the cod filet in it and bring it to a boil. When the water comes to a boil again, take it off the heat, put the lid on and let it stand for 10 minutes. During this time, the fish will be gently poaching and become ready but not dry.
2 Done	While fish is cooking, thinly slice the garlic. Cut the olives in half, if using caper berries, cut them also in half. In a bowl, mix the olive oil, lemon juice, garlic and 1-2 tbsp of the fish broth. Mix the dressing well.
3 Done	Take the cooked fish out of the water with the skimmer or perforated spoon and place it on a large flat plate in a single layer. Then, pour the dressing over it and season with salt and black pepper to taste. Next, place olives and capers on top and garnish with basil leaves. Serve it right away. You can also keep leftovers of the dish in the fridge and enjoy next day cold or hot. Bon Appetit!