Poached Cod Fillets with Vegetables

This cod dish poaches the fillets in the oven under a blanket of vegetables and seasoned broth, so the fish steams gently while the carrots, mushrooms, celery, and onion cook right alongside it. Everything comes out of one foil-covered pan with its own built-in sauce.

The vegetables get a head start on the stovetop before they go over the fish. Carrots simmer in chicken broth and lemon juice until nearly tender, then mushrooms, celery, onion, garlic, tarragon, and a dash of cayenne join in. Pre-cooking the vegetables means they finish at the same time as the delicate cod instead of staying raw and crunchy.

Tarragon is the herb doing the heavy work here. Its anise-like flavor pairs naturally with white fish and brightens the lemon broth without any butter or cream needed.

The pan juices are too good to leave behind. Spoon them over each serving for a light, flavorful sauce that needs nothing else.

Kitchen Tips

• Cut carrots into julienne strips so they cook evenly and look elegant on the plate. Thick chunks take too long and overpower the fish.
• Cover the pan tightly with foil. Loose foil lets steam escape and the fish dries out instead of poaching.
• Check the cod at 12 minutes. Thinner fillets cook faster. The flesh should flake easily with a fork and look opaque all the way through.
• If using frozen cod, thaw completely and pat dry. Excess water dilutes the broth and makes everything watery.

Variations

• White wine poach: Replace half the chicken broth with dry white wine for a more complex pan sauce.
• Haddock or halibut: Swap cod for any mild white fish. Adjust baking time based on fillet thickness.
• Dill version: Use fresh dill instead of tarragon for a Scandinavian-inspired flavor profile.