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Gallery Steamed Cod and Mixed Green Peas with Basil Vinaigrette Credit: Katie Quinn Davies Recipe Summary prep: 15 mins total: 15 mins Servings: 1
Ingredients FOR THE VINAIGRETTE (MAKES ABOUT 1/2 CUP) 1/3 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 1/2 teaspoon sugar Coarse salt 3 tablespoons chopped fresh basil FOR THE FISH AND PEAS 6 large basil leaves 1 cod fillet (5 ounces; 1 1/4 inches thick) Coarse salt 1/2 cup mixed sugar snap peas (halved), snow peas, and English peas (shelled) 1 radish, very thinly sliced Garnish: small basil leaves
Cook’s Notes Vinaigrette can be refrigerated for up to 3 days. Bring to roomtemperature before using.
Gallery Steamed Cod and Mixed Green Peas with Basil Vinaigrette Credit: Katie Quinn Davies
Recipe Summary prep: 15 mins total: 15 mins Servings: 1
Gallery
Steamed Cod and Mixed Green Peas with Basil Vinaigrette Credit: Katie Quinn Davies
Steamed Cod and Mixed Green Peas with Basil Vinaigrette
Credit: Katie Quinn Davies
Steamed Cod and Mixed Green Peas with Basil Vinaigrette
Recipe Summary prep: 15 mins total: 15 mins Servings: 1
Recipe Summary
prep: 15 mins total: 15 mins
Servings: 1
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Servings: 1
1
Ingredients
Ingredients
1/3 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 1/2 teaspoon sugar Coarse salt 3 tablespoons chopped fresh basil
6 large basil leaves 1 cod fillet (5 ounces; 1 1/4 inches thick) Coarse salt 1/2 cup mixed sugar snap peas (halved), snow peas, and English peas (shelled) 1 radish, very thinly sliced Garnish: small basil leaves
Directions
Make the vinaigrette: Combine oil, lemon juice, sugar, and 1/2 teaspoon salt in a blender or food processor. Add chopped basil, and pulse to combine.
Make the fish and peas: Bring 1 inch of water to a boil in a medium saucepan. Remove the center stem from a collapsible steamer basket (or use a bamboo steamer), and line with basil leaves. Place fish on top of basil, and season generously with salt. Set basket in saucepan. Steam, covered, for 2 minutes. Add peas, and steam, covered, until fish is opaque throughout and peas are bright green and tender, about 3 minutes more.
Transfer fish and peas to a plate using a spatula. Top with radish, and drizzle with some vinaigrette. Season with salt. Garnish with small basil leaves.
Cook’s Notes Vinaigrette can be refrigerated for up to 3 days. Bring to roomtemperature before using.
Cook’s Notes
Vinaigrette can be refrigerated for up to 3 days. Bring to roomtemperature before using.
Reviews
Add Rating & Review 5 Ratings 5 star values: 3 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 5 Ratings 5 star values: 3 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 3 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 3 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 3 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
All Reviews for Steamed Cod and Mixed Green Peas with Basil Vinaigrette
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Steamed Cod and Mixed Green Peas with Basil Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
