
Poached Cod Fillet with Maple Dressing
Mains / Fish and Seafood / Summer

4 portions
Ingredients
For the cod
- 4 x 150 g cod or any other white fish
- 300 ml fish or chicken stock
- 1 large ruby pink grapefruit
- 400 g green beans
- 3 tbsp cashew nuts
- large handful fresh coriander, chopped
- 3 spring onions, sliced on the diagonal
- salt and pepper
For the lime dressing
- 30 ml fish sauce
- 30 ml pure maple syrup
- ½ tbsp maple sugar
- small red chilli, finely chopped
Method
Cod
- Slice both ends off the grapefruit. Stand on one end and cut off peel and pith following the curve. Segment grapefruit by slicing between membranes.
- Blanch green beans in boiling water for 1–2 minutes until tender. Refresh in iced water.
- In a frying pan, cook cashews, stirring for 2–3 minutes until lightly roasted. Roughly chop and set aside.
- Season fish, and gently poach in the stock for 8–10 minutes.
- Toss grapefruit segments, green beans, coriander, and spring onions with the lime dressing.
- Arrange the tossed salad on a serving plate, place poached fish on top, and sprinkle with roasted cashews.
Lime dressing
- Stir together fish sauce, pure maple syrup, maple sugar, and finely chopped chilli until sugar is dissolved.
This deliciously succulent cod infuses crisp and sweet flavours from the sweet maple syrup and the zingy lime.
Chef’s tip: This recipe can be made using any type of fish. Try salmon or mackerel, rich in omega-3 fatty acids, protein and high in vitamin B.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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