cod caught in a thyme butter, basil pesto, edamame lemon zest, mashed artichoke hearts
Vegetables and Fruits, Fish, Seafood & Shellfish
IngredientsRecipe for 4 persons
- Salt and pepper
Preparation time: 30 min
Preheat your oven at 400 °F
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.
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.
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.
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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