Cod with Basil, Fava Beans, Lemon, Pine Nuts, and Olive Oil
The flavors of basil and lemon combine well with the fava beans in this dish. The puree and a small drizzle of olive oil provides a delicious balance to the baked cod. Serves 2-4
Ingredients
- 1 pound cod fillet
- 6-7 sprigs fresh parsley
- 2 tablespoons extra virgin olive oil
- Juice from 1/2 lemon and a 1/2 lemon , sliced thin
- Sea salt
- Puree
- 1 cup fava beans , shelled
- 1/2 cup fresh basil leaves
- 2 tablespoons pine nuts , toasted
- 1 garlic clove
- 4 tablespoons fresh lemon juice
- 6 tablespoons extra virgin olive oil , plus additional for serving
- Sea salt
Instructions
- Preheat the oven to 350°F.
- Add the lemon juice and olive oil to a small bowl. Season with salt and whisk to combine.
- Put the cod filet in a small baking dish. Lay the parsley over the top of the filet and top with the lemon slices. Drizzle the lemon and olive oil mixture over the top of the filet and season with sea salt. Place in the oven and bake for 25 minutes, or until just cooked through. Remove from the oven and discard the parsley sprigs.
- While the cod is cooking, in a medium pot, bring salted water to boil. Add the fava beans and cook for 4 minutes. Remove from the heat, drain, and put them in a small bowl filled with ice water. Remove the beans from their shells. Add the fava beans, basil, garlic, 1 tablespoon pine nuts, lemon juice and extra virgin olive oil to a food processor and puree until it is smooth. Season with salt and pepper.
- Spoon the fava bean puree in the middle of individual plates. Gently place the cod on top of the puree. Arrange the baked lemon slices and additional 1 tablespoon pine nuts on top of the cod. Sprinkle with a little salt and drizzle a tiny bit of olive oil over the cod. Serve immediately.
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