1 head Savoy cabbage
1 T. olive oil
1 T. unsalted butter
1/8 tsp. freshly ground pepper
1/2 tsp. plus 1 T. kosher salt
1/2 C. frozen peas, thawed
2 C. chicken broth
1/4 C. fresh lemon juice
4 cod fillets, about 6 oz. each

Shred the cabbage, reserving half in a resealable plastic bag for another use. Heat the oil and butter in a large skillet over medium heat. Add the remaining cabbage, the pepper, and 1/2 tsp. of the salt and sauté until soft and golden, 5 to 6 minutes. Add the peas and cook another minute. Remove from skillet to a plate, cover with foil, and set aside. Add the chicken broth, lemon juice, and remaining salt to the skillet and bring to a simmer. Place the cod in the pan and poach, covered, until opaque, about 4 minutes total, flipping carefully once. (Cook in batches if necessary.) Remove the cod from the pan, reserving 3 fillets for another use. Boil the poaching liquid over high heat until slightly thickened, about 2 minutes. Serve the cod over the cabbage, drizzling some of the cooking liquid over each fillet.

Yield: 4 servings
Calories: 334
Fat: 8g
Fiber: 6g