Poached Cod With Cabbage And Peas

• 1 head Savoy cabbage
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/8 teaspoon freshly ground pepper
• 1/2 teaspoon plus 1 tablespoon kosher salt
• 1/2 cup frozen peas, thawed
• 2 cups chicken broth
• 1/4 cup fresh lemon juice
• 7 cod fillets, about 6 ounces each

1. 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 teaspoon of the salt and saute 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.
2. 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.
3. 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.

cabbage, olive oil, unsalted butter, freshly ground pepper, kosher salt, frozen peas, chicken broth, lemon juice, cod fillets

Taken from www.myrecipes.com/recipe/poached-cod-with-cabbage-peas (may not work)