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Seared Cod with Leeks and Fava Beans
This delicate, flaky fish is paired with the flavors of spring.
2 C fava bean puree
4 cloves Ready-Set-Serve Peeled Garlic, roasted
2 T Markon First Crop Basil, finely chopped
1 T Ready-Set-Serve Lemon Juice
1 tsp. zest of Markon First Crop Lemons
1 tsp. kosher salt
4/6-oz. fillets of cod
1 tsp. kosher salt
1/4 tsp. black pepper
2 T olive oil
1 T unsalted butter
4 Markon First Crop Broccoli Crowns, sliced
1 Markon First Crop Trimmed Belgian Leek, sliced
Microgreens and edible flowers, to garnish
Mix bean puree, garlic, basil, lemon juice and zest, and salt in a food processor; reserve.
Season fish with salt and pepper. Heat oil in a large saute pan. Add fish and cook until down side is seared; flip and continue heating until just cooked through. Add butter to the pan and baste with a spoon. Remove and reserve. Add broccoli and leeks to remaining oil/butter in pan and cook until charred.
Arrange puree mixture on serving plates and top with fish, broccoli, leeks, microgreens, and edible flowers.
Spring
Summer
Entrees
Gluten Free