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cod caught in a thyme butter, basil pesto, edamame lemon zest, mashed artichoke hearts

Vegetables and Fruits, Fish, Seafood & Shellfish

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Ingredients

Recipe for 4 persons

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650 Gr
Frozen cod
2 Sprig(s)
Thyme
65 Gr
Butter
1 Dash
Vegetable oil

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1 Bunch(es)
Basil
75 Gr
Grated parmesan
3 Clove(s)
Garlic
300 Ml
Olive oil
65 Gr
Pine nuts
1 Unit(s)
Lemon

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600 Gr
Artichoke heart
500 Ml
Water
500 Ml
Milk
0.50 Unit(s)
Lemon
600 Gr
Edamame (soybeans)
1 Unit(s)
Lemon zests
  • Salt and pepper
  • Butter

Preparation time: 30 min

Preheat your oven at 400 °F

  • Prep

    Put the cod on paper towel.

    Remove the leaves of the basil. peel the garlic, peel some lemon zests and squeeze the juice.

    Roast the pine nuts in a hot skillet with no butter nor oil.

  • Cod

    Season the fish on each side. 
    In a skillet with a dash of oil, put the fish and add the butter and the thyme.

    Slowly move the skillet back and forth, and using a spoon baste the fish regularly. Turn the fish after 2 min. Keep basting the fish with the butter.

    Before serving cook for 5 min in the oven.

     

  • Basil pesto

    In a blender, mix all the ingredients, slowly add some olive oil. Season to taste and keep aside in the fridge.

  • Sides

    Edamame
    Put in salted boiling water for 5 to 10 minutes. Drain and put aside.
    Right before serving cook and in a pan with butter.
    Season with salt, pepper and lemon zests.

    Artichokes
    Put the artichokes hearts in salted boiling water and milk. Using a slotted spoon remove them when cooked (you can use the tip of a knife, you're suppose to go easily threw them when cooked).

    In a blender, mix with butter, olive oil, lemon zest, salt and pepper.

  • Dressing your plates

    On your plate, pour some artichoke puree in the middle and add the fish.
    Drop some edamame around and baste with pesto.

    Garnish with some basil leaves.

     

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Friday, September 6th18:00 to 21:00
Plateau Mont-Royal
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