Fast and healthful, poached fish pairs beautifully with simple vegetables.

By Julia Rutland
April 30, 2008
Rosemary-infused Cod
Becky Luigart-Stayner

½ cup fish broth or water
1½ cups dry white wine
2 shallots, coarsely chopped
2 tablespoons fresh rosemary leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 (6-ounce) cod or other firm white fish fillets
Extra-virgin olive oil
Garnish: lemon slices, rosemary sprigs

Heat fish broth and next 5 ingredients in a deep skillet over medium heat until simmering. Reduce heat to medium-low, and add fillets. Cover and poach 5 to 8 minutes or until fish is opaque and flakes with a fork. Transfer to serving plates. Spoon shallots and rosemary leaves over fish, and drizzle with olive oil. Garnish, if desired. Makes 2 servings.


Quick Mashed Potatoes
Microwave 2 to 4 red potatoes on high 7 minutes or until tender. Mash and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil.

Steamed Vegetables
Steam 1 cup sugar snap peas and 1 cup julienned red bell pepper 3 to 5 minutes or until crisp-tender. Sprinkle with salt and pepper.


There will be plenty of wine left over from poaching to serve during dinner, so be sure to buy a wine you'll enjoy drinking. For mild fish such as cod, haddock, or sole, try Valley of the Moon Pinot Blanc―a crisp white that pairs nicely with the shallots and rosemary. With oilier fish such as sablefish, pompano, or mahi mahi, try Kenwood Sonoma Chardonnay for just the right balance of acidity.

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