Lemon Ginger Poached Cod with Leeks and Spinach
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 425.8
- Total Fat: 16.1 g
- Cholesterol: 97.4 mg
- Sodium: 1,075.7 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 4.5 g
- Protein: 45.5 g
View full nutritional breakdown of Lemon Ginger Poached Cod with Leeks and Spinach calories by ingredient
Introduction
Light Asian inspired main course is great cooked over soba noodles. The soba noodles add fiber and soak up the yummy broth. Light Asian inspired main course is great cooked over soba noodles. The soba noodles add fiber and soak up the yummy broth.Number of Servings: 1
Ingredients
-
1 dash Pepper, black
1 dash Salt
0.75 cup (8 fl oz) Chicken Broth
1 wedge yields Lemon Juice
0.50 tsp Garlic
0.50 tsp Ginger Root
0.50 leek Leeks
1 small (3" long) Scallions, raw
1 cup Spinach, fresh
6 oz Cod (fish)
1 tbsp Extra Virgin Olive Oil
100 grams Cilantro, raw
.5 cup Soba Noodles
Tips
Zest lemon before juicing.
May substitute Cod for other firm white fish such as halibut.
Use mint or other fresh herb in place of cilantro.
This recipe was adapted from Fine cooking
Directions
FISH AND BROTH
Zest lemon (couldn't find in ingredient database), grate ginger and garlic. Halve leeks lengthwise and wash insides well. Slice leeks using white and light green parts only. In a bowl, mix the ginger, garlic, lemon zest and 1 tsp of olive oil a dash of salt and pepper. Pat the mixture over one side of the fish.
In a saute pan, heat remaining oil over med. heat. Add the slices of leeks and saute for about 5 min. Add broth and 1 tbs. of lemon juice. Cover and bring to simmer. Arrange the fish, lemon/ginger side up in a single layer over the top of the leeks. Add more broth if necessary until the fillets are almost submerged. Cover and gently simmer until the fish is just cooked through. Remove fish with slotted spatula to shallow bowl over soba noodles (see cooking instructions below).
Add spinach, cilantro, scallions to broth and stir until wilted (about 1 min). Season to taste with more lemon juice, salt and pepper. Ladle the vegetables and broth around fish and noodles then serve.
SOBA (buckwheat) NOODLES
Boil a pot of water. Add soba noodles to water and cook about 5 minutes or until noodles are tender or follow directions on Soba noodle package.
Serving Size: 1 (quadruple for 4 servings)
Zest lemon (couldn't find in ingredient database), grate ginger and garlic. Halve leeks lengthwise and wash insides well. Slice leeks using white and light green parts only. In a bowl, mix the ginger, garlic, lemon zest and 1 tsp of olive oil a dash of salt and pepper. Pat the mixture over one side of the fish.
In a saute pan, heat remaining oil over med. heat. Add the slices of leeks and saute for about 5 min. Add broth and 1 tbs. of lemon juice. Cover and bring to simmer. Arrange the fish, lemon/ginger side up in a single layer over the top of the leeks. Add more broth if necessary until the fillets are almost submerged. Cover and gently simmer until the fish is just cooked through. Remove fish with slotted spatula to shallow bowl over soba noodles (see cooking instructions below).
Add spinach, cilantro, scallions to broth and stir until wilted (about 1 min). Season to taste with more lemon juice, salt and pepper. Ladle the vegetables and broth around fish and noodles then serve.
SOBA (buckwheat) NOODLES
Boil a pot of water. Add soba noodles to water and cook about 5 minutes or until noodles are tender or follow directions on Soba noodle package.
Serving Size: 1 (quadruple for 4 servings)