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.
Photography: Katie Quinn Davies
Martha Stewart Living, April 2011
- Prep Time 15 minutes
- Total Time 15 minutes
- Serves 1
- <b>FOR THE VINAIGRETTE (MAKES ABOUT 1/2 CUP)</b>
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon sugar
- Coarse salt
- 3 tablespoons chopped fresh basil
- <b>FOR THE FISH AND PEAS</b>
- 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
- 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.
Vinaigrette can be refrigerated for up to 3 days. Bring to room
temperature before using.
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