Poached True Cod with Red Spring Onions, Tomato and Basil, Vinegary Broccolini, and Lime-Butter Corn

Gently Poached True Cod

Shallow-poaching over the softened vegetables keeps lean cod moist while its juices mingle with the tomato broth. Gentle heat preserves the large, delicate flakes.

Ingredients

• 4 pieces skinless true cod fillet, 5–6 ounces each and of similar thickness
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 batch warm red spring onion and tomato base, prepared below
• 1/2 cup loosely packed basil leaves, torn just before serving

Instructions

1. Pat the cod dry, season with salt and pepper, and refrigerate while preparing the vegetables.
2. Bring the prepared onion-tomato base to a very gentle simmer in its wide, lidded skillet. Nestle the cod over the onions, with liquid reaching roughly one-third of the way up the fish; add a splash of water if needed.
3. Spoon some tomato juices over the cod, cover, and cook over low heat for 8–12 minutes, depending on thickness. Keep the liquid barely bubbling rather than boiling.
4. Check the thickest part with an instant-read thermometer; cook to 145°F. The flesh should be opaque and separate into moist flakes with gentle pressure.
5. Lift the cod carefully with a wide spatula. Spoon the vegetables and juices onto plates, set the fish on top, and finish with torn basil.

Notes

• Thin tail pieces cook faster than thick center cuts; check them early and remove individually as they reach temperature.

Red Spring Onion and Tomato Base

Softened onion wedges provide a sweet foundation, while fresh tomatoes release enough juice to make a light poaching sauce without obscuring the fish.

Ingredients

• 4 medium red spring onions, roots trimmed, bulbs cut into wedges through the root end and tender greens cut into 2-inch lengths
• 1 tablespoon ghee
• 2 cloves garlic, thinly sliced
• 1 lb ripe tomatoes, cored and roughly chopped
• 3/4 cup water, plus more as needed
• 1/2 teaspoon fine sea salt, plus more to taste
• 1 tablespoon extra-virgin olive oil

Instructions

1. Heat the ghee in a wide, deep skillet over medium heat. Add the onion bulb wedges and cook for 4–5 minutes, turning gently, until lightly golden in places.
2. Lower the heat, add the garlic, and stir for 30 seconds. Add the tomatoes, water, and salt, scraping up any browned bits.
3. Cover and simmer gently for 8–10 minutes, until the onion bulbs are nearly tender and the tomatoes have softened into a loose, chunky sauce.
4. Add the tender onion greens and cook for 2–3 minutes. Stir in the olive oil and taste for salt.
5. Leave the base slightly brothy for poaching the cod. If it has reduced to a thick sauce, add water a few tablespoons at a time before adding the fish.

Notes

• If the spring onions are especially large, use two or three and cut the bulbs into narrower wedges so they soften evenly.

Broccolini with Vinegar and Cherry Tomatoes

Browning gives the broccolini savory depth; a brief covered finish softens the stems without making them limp. Vinegar cuts through the sweet, collapsed cherry tomatoes.

Ingredients

• 1 lb broccolini, woody ends trimmed and thick stems split lengthwise
• 1 tablespoon ghee
• 10 ounces cherry tomatoes, halved
• 2 cloves garlic, thinly sliced
• 2 tablespoons red wine vinegar, divided
• 3 tablespoons water
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup flat-leaf parsley leaves, roughly torn, optional

Instructions

1. Dry the broccolini well. Heat the ghee in a large skillet over medium-high heat, add the broccolini, and cook for 4–5 minutes, turning occasionally, until browned in patches. Work in batches if the pan is crowded.
2. Reduce the heat to medium. Add the cherry tomatoes, garlic, salt, and pepper, and cook for 3 minutes, stirring gently, until the tomatoes begin to soften.
3. Add the water and 1 tablespoon vinegar. Cover for 2–4 minutes, until the stems are just tender when pierced.
4. Uncover and let excess water evaporate for 1–2 minutes. Remove from the heat and add the remaining vinegar to taste.
5. Fold in the optional parsley just before serving, keeping the broccolini and tomatoes in distinct pieces rather than crushing them into a sauce.

Notes

• For very acidic tomatoes, start with only half of the finishing vinegar and taste before adding more.

Corn on the Cob with Butter and Lime

Brief boiling keeps peak-season corn juicy. Butter rounds out its sweetness, and lime adds a clean, bright finish.

Ingredients

• 4 ears sweet corn, husks and silk removed
• 3 tablespoons unsalted butter, softened
• 1 lime, finely zested and cut into wedges
• 1/4 teaspoon fine sea salt, plus more to taste

Instructions

1. Bring a large pot of water to a boil. Mix the softened butter with the lime zest and salt.
2. Add the corn to the boiling water and cook for 4–6 minutes, until the kernels are bright, plump, and tender with a little bite.
3. Drain thoroughly and spread the hot corn with the lime butter.
4. Serve with lime wedges to squeeze over at the table.

Overall Timing / Workflow

The onion base can wait briefly, while the fish and corn are best finished just before serving. Cooking the broccolini in a separate skillet keeps its vinegar distinct from the delicate cod sauce.

Instructions

1. 0:00 — Set a covered pot of water on to boil. Trim the vegetables, shuck the corn, prepare the herbs, and season the cod.
2. 0:10 — Begin cooking the spring onion and tomato base.
3. 0:20 — Start the broccolini in a second skillet and mix the lime butter.
4. 0:27 — Once the onions are nearly tender, add the cod to its base and cover. Finish the broccolini and keep it warm off heat, loosely covered.
5. 0:32 — Boil the corn while checking the cod for doneness.
6. 0:38–0:42 — Butter the corn, finish the fish with basil, and plate everything immediately.

Notes

• Allow a few extra minutes for unusually thick cod portions or large spring onion bulbs.

Plating

Keeping the juicy fish and vegetables together lets the onion-tomato sauce season each bite, while the corn stays easy to pick up.

Instructions

1. Spoon the spring onions and tomatoes onto one side of each warm plate, with a little of their cooking liquid.
2. Set a cod portion over the onions and scatter generously with torn basil.
3. Arrange the broccolini and cherry tomatoes alongside the fish, spooning their vinegar juices over the vegetables rather than over the cod.
4. Place one buttered ear of corn along the edge of each plate and add a lime wedge.

Leftover Path

Storing the fish with its tomato juices protects it from drying out. The vegetables and corn also make a useful second meal without repeatedly reheating the cod.

Instructions

1. Refrigerate leftovers within 2 hours in shallow, covered containers. Store the cod with its onion-tomato juices, and keep the broccolini and corn separately; use within 2 days.
2. For a warm meal, reheat the fish and its juices gently in a covered pan with a splash of water until the center reaches 165°F. Avoid boiling the sauce hard.
3. Alternatively, flake the chilled cod and combine it with chopped leftover broccolini, corn cut from the cob, and the onion-tomato juices for a cold lunch. Add fresh basil and lime just before eating.