|Preparation Time||20 Minutes|
|Cook Time||15 Minutes|
|Total Time||35 Minutes|
|Diet||Low Calorie; Low Fat; Low Carb; High Protein; Heart Healthy|
1 lemon, divided
1 cup dry white wine
2 teaspoons cornstarch
1 tablespoon shallots, thinly sliced
1 bay leaf
5 whole black peppercorns
1 1/4 pounds cod, cut into 4 equal portions
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper
4 sprigs fresh tarragon
1 1/2 bunches (about 1 1/2 pounds) asparagus, trimmed
1/2 cup water
2 tablespoons butter
Slide the lemon in half. Squeeze lemon juice from one half of the lemon into a small saucepan. Add wine and cornstarch to the lemon juice, whisk to combine, and season with the shallot, bay leaf, and peppercorns.
Place the saucepan over medium-high heat. When the liquid begins to boil, reduce the heat. Simmer the ingredients for 10-12 minutes until the sauce thickens.
While the sauce simmers, season the cod with 1/4 teaspoon of the salt and the black pepper, and top each portion with a sprig of tarragon. Slice the reserved lemon half into thin strips, which can be placed over the tarragon.
In a large skillet, arrange the asparagus in an even layer and top with 1/2 cup of water. Cover the asparagus with the seasoned cod, and place the skillet over medium heat. When the water begins to boil, cover the skillet and cook for 4-5 minutes or until the fish is cooked through.
Using a sieve, strain the reduced sauce into a bowl, then transfer to a small saucepan. Add 1 tablespoon of butter at a time, and swirl the sauce until the butter melts. Add the remaining salt to the sauce, and remove from heat.
Place equal portions of fish and asparagus onto four dinner dishes, and top with the sauce. Serve immediately.
Calories: 228 cal
Total fat: 7g
Saturated fat: 4g