No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Steamed Cod and Mixed Green Peas with Basil Vinaigrette

Steaming fish on a bed of basil gives it a nice flavor without adding calories. If you have a large bamboo steamer or a multilayer steamer, you can multiply the recipe. (The vinaigrette makes enough for four to six servings.) Halibut also works great with this technique; just steam the fish for three minutes before adding the peas.

  • prep: 15 mins
    total time: 15 mins
  • servings: 1
Photography: Katie Quinn Davies

advertisement

advertisement

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 Note

Vinaigrette can be refrigerated for up to 3 days. Bring to room temperature before using.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, April 2011

advertisement

advertisement