Ingredients:
- kosher salt and ground pepper to taste
- firm fish of your choice (i made halibut- you could use salmon or cod, etc)-1 large filet or two small-enough for two servings
- kosher salt and bround pepper
Directions:
- BROTH-
- Heat a tsp of regular olive oil in a small sauce pan.
- Add shallot and cook on medium heat until soft and golden.
- Add chicken broth, squeeze lemon juice right into pan and grate some zest in.
- Simmer until heated through.
- Cover and leave on back burner.
- PEAS-
- In a food processor...add peas, garlic clove(whole), salt and pepper to taste.
- Pulse until roughly mixed.
- Then, with processor running, slowly add extra virgin olive oil until smooth.
- Transfer mixture to bowl and stir in cheese.
- Set aside.
- FISH-
- Drizzle some extra virgin olive oil in a saute pan and while it is heating, drizzle oil and sprinkle salt and pepper on one side of the fish.
- Place the fish, seasoned side down, in the hot pan and season the other side of fish while it is in the pan.
- Let fish cook for about 5 minutes on each side until it develops a nice brown crispy crust on the outside and is still tender inside.
- TO SERVE-
- Add about 1 ladle full of broth into each of two shallow bowls.
- Place large dollop (about 1/4 of mixture) of pea puree in a mound in center of broth, making a bed for the fish.
- Gently but firmly place fish on each mound with a pair of tongs.
- Serve immediately with a spoon!
- *you can garnish with extra lemon zest if you like.
- I have broth and peas left over, it's really enough for four...just make more fish!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1017.27 Kcal (4259 kJ) | ||
| Calories from fat | 687.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.42g | 118% | |
|---|---|---|---|
| Cholesterol | 84.5mg | 28% | |
| Sodium | 1146.44mg | 48% | |
| Potassium | 650.08mg | 14% | |
| Total Carbs | 33.28g | 11% | |
| Sugars | 12.2g | 49% | |
| Dietary Fiber | 9.22g | 37% | |
| Protein | 49.74g | 99% | |
| Vitamin C | 38.1mg | 64% | |
| Iron | 5.1mg | 28% | |
| Calcium | 352.8mg | 35% | |
| Amount Per 100 g | |||
| Calories | 240.97 Kcal (1009 kJ) | ||
| Calories from fat | 162.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.1g | 118% | |
|---|---|---|---|
| Cholesterol | 20.02mg | 28% | |
| Sodium | 271.57mg | 48% | |
| Potassium | 153.99mg | 14% | |
| Total Carbs | 7.88g | 11% | |
| Sugars | 2.89g | 49% | |
| Dietary Fiber | 2.18g | 37% | |
| Protein | 11.78g | 99% | |
| Vitamin C | 9mg | 64% | |
| Iron | 1.2mg | 28% | |
| Calcium | 83.6mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
White Bean Cassoulet
Olive oil, Garlic cloves, diced, White onion, diced and 22 more.. -
Simple Greens
Garlic, Vegetable broth, Virgin olive oil and 2 more.. -
Poached Shrimp
Lemon, halved, Bay leaf, Thyme, Black peppercorns and 3 more.. -
Pistou
Garlic clove, Fresh basil leaf, Extra-virgin olive oil and 2 more.. -
Pasta with Yogurt Pesto
Garlic, coarsely chopped and 7 more.. -
Jumbo Shells Stuffed with Turkey
Jumbo pasta shells, Chopped cooked turkey, Chopped pecans and 16 more..
Also Try
-
-
-
Chicken Stew with Olives and Lemon
Boned , skinned chicken thighs, rinsed and patted dry and 13 more.. -
-
-
Summer Vegetable Stew with Basil Puree
Basil leaves, Garlic clove, Water, Olive oil, Salt and 14 more.. -
Yellow Pepper Soup with Cilantro Puree
Butter, Chopped onion, Chopped fennel bulb, Curry powder and 16 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
