This simple and flexible recipe encourages you to mix and match spring produce as it becomes available. Paired with seared pacific cod and potatoes, it is a complete meal that highlights the freshness in all the ingredients.
Note: Additional spring vegetables can be added or substituted in this recipe. Found morels at your market? Halve them and sauté them with the asparagus. Got ramps? Thinly slice them and use them as a garnish, or blend 1-2 in with the basil puree.
Ingredients
1 (12 ounce) Pacific cod fillet, cut into 2 individual fillets Available in Our Seafood Subscription Box
1 pound asparagus, ends trimmed and cut into 1 inch pieces
2 cups sugar snap peas, cut in half
1 pound red potatoes, cut into bite sized pieces
1 cup basil leaves
⅓ cup extra virgin olive oil, divided
2 cloves garlic, sliced
1 tablespoon butter
½ lemon, juiced
Salt and pepper, to taste
Directions
BOIL POTATOES
In a medium saucepan, add potatoes and water up to an inch above the potatoes. Bring to a boil, then simmer for 10-12 minutes until the potatoes are cooked through, then drain.
PUREE BASIL
In a small food processor, add basil leaves, 3 tablespoons olive oil, and ¼ teaspoon salt. Puree into a smooth sauce. Set aside.
SAUTÉ VEGETABLES
Add 1 tablespoon olive oil to a large sauté pan over medium heat. Add asparagus pieces and sauté for 5-7 minutes, until the asparagus is mostly cooked. Add garlic slices and cook until fragrant, about one minute. Then add in the boiled potatoes and snap peas and sauté about 2-3 minutes until the vegetables have colored slightly. Finish the vegetables in the pan by adding 1 tablespoon butter and salt & pepper to taste.
SEAR PACIFIC COD
Season fish fillets with salt & pepper. In a medium skillet over medium-high heat, add 1 tablespoon olive oil. Once the oil is hot, sauté the fish until cooked through, about 2-3 minutes on each side.
SERVE
Serve the fish on top of the sautéed spring vegetables and potatoes, drizzle with basil puree and a squeeze of lemon juice.
