• 25minutes
  • 228calories

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Nutrition Info . . .

VitaminsC, D, E

Ingredients Jump to Instructions ↓

  1. 1 lemon, divided

  2. 1 cup dry white wine

  3. 2 teaspoons cornstarch

  4. 1 tablespoon thinly sliced shallot

  5. 1 bay leaf

  6. 5 whole black peppercorns

  7. 1 1/4 pounds cod (see Tip), cut into 4 equal portions

  8. 1/2 teaspoon salt, divided

  9. 1/4 teaspoon ground white or black pepper

  10. 4 sprigs fresh tarragon

  11. 1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed

  12. 1/2 cup water

  13. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Juice half the lemon into a small saucepan; reserve the other half. Whisk in wine and cornstarch until combined. Add shallot, bay leaf and peppercorns. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened and reduced by about half, 10 to 12 minutes.

  2. Meanwhile, sprinkle cod with 1/4 teaspoon salt and pepper. Place a tarragon sprig on each portion. Thinly slice the remaining lemon half and lay the slices over the tarragon.

  3. Place asparagus in an even layer in a large skillet. Add 1/2 cup water. Place the cod on top of the asparagus. Bring to a boil over medium heat. Cover and cook until the asparagus is tender and the fish is cooked through, 4 to 5 minutes.

  4. Strain the reduced sauce through a sieve into a bowl. Return it to the pan. Over low heat, swirl butter into the sauce 1 tablespoon at a time until melted. Stir in the remaining 1/4 teaspoon salt and remove from the heat.

  5. Serve the fish and asparagus topped with the sauce.


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