Poached Cod with Zucchini Noodles
This one-pan recipe for Poached Cod with Zucchini Noodles could not be any easier, making it a perfect dish for any night of the week. Basil simmers in the broth to infuse flavor not only into the broth but into the cod and veggies as well. The zoodles add an element of fun to this dish- they are easy enough to make on your own or you can find them in the produce section of your market.
Ingredients
4 cups Swanson® Crafted Roasted Chicken Broth
3 stems fresh basil leaves
3 green onion, cut into 1-inch pieces
2 cloves garlic, minced
4 cod or halibut fillets (about 1 1/4 pounds)
1 cup zucchini noodles (use a vegetable peeler or mandoline to make wide ribbons, or a spiralizer for pasta-like noodles)
1 cup halved grape tomatoes
2 tablespoons thinly sliced fresh basil leaves
3 stems fresh basil leaves
3 green onion, cut into 1-inch pieces
2 cloves garlic, minced
4 cod or halibut fillets (about 1 1/4 pounds)
1 cup zucchini noodles (use a vegetable peeler or mandoline to make wide ribbons, or a spiralizer for pasta-like noodles)
1 cup halved grape tomatoes
2 tablespoons thinly sliced fresh basil leaves
Instructions
Heat the broth, basil sprigs, green onions and garlic in a 10-inch skillet over medium heat to a simmer. Reduce the heat to medium-low. Cook for 10 minutes. Remove and discard the basil stems.
Season the cod as desired. Add the cod to the skillet and cook for 6 minutes or until it flakes easily when tested with a fork.
Add the zucchini and tomatoes and cook for 3 minutes or until the zucchini is tender. Season to taste and sprinkle with the sliced basil before serving.
Season the cod as desired. Add the cod to the skillet and cook for 6 minutes or until it flakes easily when tested with a fork.
Add the zucchini and tomatoes and cook for 3 minutes or until the zucchini is tender. Season to taste and sprinkle with the sliced basil before serving.
Poached Cod with Zucchini Noodles
Print
This one-pan recipe for Poached Cod with Zucchini Noodles could not be any easier, making it a perfect dish for any night of the week. Basil simmers in the broth to infuse flavor not only into the broth but into the cod and veggies as well. The zoodles add an element of fun to this dish- they are easy enough to make on your own or you can find them in the produce section of your market.
Instructions
Heat the broth, basil sprigs, green onions and garlic in a 10-inch skillet over medium heat to a simmer. Reduce the heat to medium-low. Cook for 10 minutes. Remove and discard the basil stems.Season the cod as desired. Add the cod to the skillet and cook for 6 minutes or until it flakes easily when tested with a fork.Add the zucchini and tomatoes and cook for 3 minutes or until the zucchini is tender. Season to taste and sprinkle with the sliced basil before serving.
Ingredients
4 cups Swanson® Crafted Roasted Chicken Broth3 stems fresh basil leaves3 green onion, cut into 1-inch pieces2 cloves garlic, minced4 cod or halibut fillets (about 1 1/4 pounds)1 cup zucchini noodles (use a vegetable peeler or mandoline to make wide ribbons, or a spiralizer for pasta-like noodles)1 cup halved grape tomatoes2 tablespoons thinly sliced fresh basil leaves
