Serves: 4
Total Calories: 361

1 3/4 pounds cod filets
1 cup milk
1 1/2 cups water
1 bay leaf
4 sprigs fresh parsley
4 whole peppercorns
2 whole cloves
salt to taste (optional)

Lemon Butter Sauce:
4 tablespoons chilled butter, divided
1/2 teaspoon finely minced garlic
3 tablespoons finely chopped shallots
juice of 1/2 - 1 lemon to taste
2 tablespoons finely minced fresh parsley
salt and freshly ground black pepper to taste

Cut cod fillets crosswise into 4 equal pieces. In a large skillet, arrange fillets in a single layer. Pour milk into skillet; add enough water to just cover fillets. Add bay leaf, parsley sprigs, peppercorns, and cloves to skillet. Season with salt, if desired. Bring to a simmer; cover and cook gently, approximately 3–4 minutes, until fish flakes easily with a fork. Remove skillet from heat; set aside.

For Lemon Butter Sauce:
In a small saucepan, heat 1 tablespoon butter. Add garlic and shallots; sauté just until softened. Remove 1/4 cup of cooking liquid from skillet; add to saucepan and stir. Bring sauce to a boil; cook until reduced by 1/2. Add lemon juice. Remove sauce from heat. Whisk in remaining butter until melted. Season with minced parsley, salt and pepper. Drain cod. Serve with sauce.

Nutritional Facts:

Serves: 4
Total Calories: 361
Calories from Fat: 111

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