Creamy Poached Cod Recipe
Ingredients
| 1 pound fresh or frozen cod or other fish fillets, cut 1/2 to 3/4 inch thick | ||
| Carrot | 1/2 Cup (16 tbs), finley chopped | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Water | 1 Tablespoon | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Teaspoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Dill weed | 1/4 Teaspoon, dried | |
| 2 cups hot cooked noodles | ||
Directions
Thaw fish, if frozen.
Turn under any thin edges of fish.
In an 8x8x2 inch baking dish arrange thicker portions of fish fillets toward outer edges of the dish.
Cover with vented clear plastic wrap.
Cook on 100% power (high) for 4 to 7 minutes (6 to 8 minutes in a low wattage oven) or till fish flakes easily when tested with a fork, giving dish a half turn once.
Keep warm.
In a 2 cup measure combine the carrot, onion, and water.
Cook, covered, on high for 4 to 6 minutes or till vegetables are tender, stirring once.
Drain.
In a small bowl stir together milk, cornstarch, bouillon granules, and dillweed.
Stir into vegetables.
Cook vegetable mixture, uncovered, on high for 2 to 4 minutes or till thickened and bubbly, stirring twice.
Turn under any thin edges of fish.
In an 8x8x2 inch baking dish arrange thicker portions of fish fillets toward outer edges of the dish.
Cover with vented clear plastic wrap.
Cook on 100% power (high) for 4 to 7 minutes (6 to 8 minutes in a low wattage oven) or till fish flakes easily when tested with a fork, giving dish a half turn once.
Keep warm.
In a 2 cup measure combine the carrot, onion, and water.
Cook, covered, on high for 4 to 6 minutes or till vegetables are tender, stirring once.
Drain.
In a small bowl stir together milk, cornstarch, bouillon granules, and dillweed.
Stir into vegetables.
Cook vegetable mixture, uncovered, on high for 2 to 4 minutes or till thickened and bubbly, stirring twice.
Chef
