Fish In Lemon Brodetto With Pea Puree |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This recipe is courtesy of Giada Di Laurentis with a couple of adaptations by me. Brodetto just means simple broth in Italian. I made this for an impromptu dinner tonight when a friend stopped by. I still cannot believe how quick and easy it was. Read more . It is an elegant light full meal that is incredibly flavourful and delicious-not to mention good for you! Not unlike a soup. Ingredients:
broth |
olive oil |
1 shallot thinly sliced |
1/2 large lemon plus zest |
2 cups (1 can) chicken broth |
pea puree |
1 package of frozen peas thawed (you can just run them under water to thaw) |
1 whole clove garlic |
kosher salt and ground pepper to taste |
1/2 cup (about) extra-virgin olive oil |
1/2 cup freshly grated parmesan cheese |
fish |
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 |
olive oil |
kosher salt and bround pepper |
Directions:
1. BROTH-
2. Heat a tsp of regular olive oil in a small sauce pan.
3. Add shallot and cook on medium heat until soft and golden.
4. Add chicken broth, squeeze lemon juice right into pan and grate some zest in.
5. Simmer until heated through.
6. Cover and leave on back burner.
7. PEAS-
8. In a food processor...add peas, garlic clove(whole), salt and pepper to taste.
9. Pulse until roughly mixed.
10. Then, with processor running, slowly add extra virgin olive oil until smooth.
11. Transfer mixture to bowl and stir in cheese.
12. Set aside.
13. FISH-
14. 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.
15. Place the fish, seasoned side down, in the hot pan and season the other side of fish while it is in the pan.
16. 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.
17. TO SERVE-
18. Add about 1 ladle full of broth into each of two shallow bowls.
19. Place large dollop (about 1/4 of mixture) of pea puree in a mound in center of broth, making a bed for the fish.
20. Gently but firmly place fish on each mound with a pair of tongs.
21. Serve immediately with a spoon!
22. *you can garnish with extra lemon zest if you like.
23. I have broth and peas left over, it's really enough for four...just make more fish!
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