Poached Black Cod with Butter Beans and Brussels Sprouts

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For those of us who love to cook, weekday meals are usually a bit quicker than those on the weekend. Because of that, we sometimes miss out on delicious flavors that take time to develop. Not so with this meal!

Whether you’ve had a hum-drum Monday at work or stayed late on a Thursday to finish up your busy day, you will have time to make this healthy omega-3 packed recipe. The fish broth that develops in ten minutes from poaching the fish is so delicate that you’ll feel as if you’re eating like royalty at a high-end restaurant, when in fact, you’ve saved a few dollars, and you’re sitting comfortably at your dinner table, which is no doubt one of the best places you can be!

Poached Black Cod with Butter Beans and Brussels Sprouts

Time: 30 Minutes
Serves 4

Ingredients
1 tbsp lemon zest
4 cloves garlic
3 tbsp minced chives
4 6-oz black cod fillets
2 tbsp olive oil
2 shallots, sliced
30 Brussels sprouts, quartered and cored
3 cups chicken or vegetable broth
1 (15 oz) can butter beans

Directions
In a small bowl, make a gremolata by stirring together lemon zest, garlic, and chives.

Pat the fillets dry and season with salt and pepper and half of the gremolata.

Heat olive oil in a large skillet over medium-high heat. Add shallot and saute for 1 minute. Add the Brussels sprouts, season with salt and pepper, and sautee until brussels sprouts turn bright green, about 2 minutes. Add the broth and bring to a simmer. Carefully ladle fillets into broth. Cover the skillet and cook until fish is cooked through and the sprouts are tender, about 10 minutes.

While fish poaches, heat beans in a microwave-safe bowl for about 1 minute. Lightly mash beans with the back of a fork and divide between deep plates or bowls. Serve fish over beans in a deep plate or bowl, and ladle in broth. Garnish with gremolata and season with salt and pepper. Serve immediately.