I have been writing of late about composed meals. My Braised Cod over Pesto Butter Beans is composed, healthy and delicious.
Jump to RecipeThere are so many good things going on with this recipe. The fish is fresh frozen from Sitka, Alaska through SITKA SALMON SHARES. The pesto was made to use those extra herbs I had in the fridge and avoid them going to waste. And the beans were a neat alternative as a starch in lieu of potatoes, polenta or a vegetable puree. You will also note the roasted carrots and asparagus and the fish is topped with an herb dukkah.
When I think of a composed dish, and I feel like I have been learning a lot from watching MASTERCLASS, I am thinking about how ingredients pair as well as the textures of the different ingredients. Some examples of seafood dishes that I have made in the past that I feel are good examples of composed dishes include:
SPICY MEXICAN SEAFOOD OVER ROOT VEGETABLE PUREE
CRISPY SKIN SALMON SAUCE VIERGE
HALIBUT WITH SPICY PEPPER SAUCE
In the cooking, the carrots and asparagus are roasted simply with salt and a little olive oil. The butter beans are cooked in a broth of homemade chicken stock and the pesto. Once the beans are softened, the cod is added on top of the beans and a lid is put on the pot. The cod needs 6 – 8 minutes to cook. The dish is plated with the beans and broth at the base. Then, the carrots and asparagus are placed on the beans perpendicular to each other. Next comes the cod, and finished with a generous topping of the herb dukkah.
The cod and spices.
Creating the braised cod.
The Braised Cod over Pesto Butter Beans plated.
Braised Cod over Pesto Butter Beans
Making composed dishes does not have to be too hard as this Braised Cod over Pesto Butter Beans demonstrates.
Ingredients
- 4 Whole Cod filets approximately 5 ounces
- 2 Tsp Sea salt
- 2 Tsp Black pepper
- 2 Cans Butter Beans 14.5 ounce cans
- 1 – 2 Cups Chicken (or vegetable) stock mine was homemade
- 1/4 Cup Pesto
- 1/2 Lb Carrots quartered
- 1/2 Lb Asparagus
- 2 Tbsp Olive oil
- 1 Tbsp Kosher salt
Instructions
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My pesto was already in the fridge made from various herbs before they went bad.
Take the veggies and dress with olive oil and kosher salt. Roast in a 325 degree oven for fifteen minutes or so (Do this step at the same time your beans are simmering).
Begin by rinsing the beans. Add to the dutch oven with the stock and the pesto and simmer for twenty minutes or so. Add in the cod, cover and simmer for 6 – 8 minutes.
To serve, put a good amount of the beans and stock at the bottom of a bowl. Top with a few carrots and asparagus set perpendicularly. Next place the fish on top of the veggies. Finish by topping with the herb dukkah.
Enjoy!
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