1 head Savoy cabbage
\n1 T. olive oil
\n1 T. unsalted butter
\n1\/8 tsp. freshly ground pepper
\n1\/2 tsp. plus 1 T. kosher salt
\n1\/2 C. frozen peas, thawed
\n2 C. chicken broth
\n1\/4 C. fresh lemon juice
\n4 cod fillets, about 6 oz. each<\/p>\n
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 saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nCalories: 334
\nFat: 8g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n