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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.