For the fish
1 lb cod fillet
salt and pepper
2½ tablespoons La Crema Chardonnay
4 tablespoons melted butter, divided, plus extra for greasing
¼ cup, plus 2 tablespoons panko bread crumbs
1½ tablespoons chopped parsley
pea vines (optional garnish)
1 lemon for serving
1. Pre-heat oven to 425°F. With a bit of butter, lightly great a shallow baking dish; set aside. Check fish for any remaining bones and season both sides with salt and pepper. Place the fillet in a single layer into the shallow baking dish.
2. Pour the wine over the fish, followed by two the tablespoons of melted butter.
3. In a small bowl mix the chopped parsley into the bread crumbs, then pour in the remaining two tablespoons of butter, mixing until combined.
4. Sprinkle the breadcrumb mixture over the top of the fillet or fillets and bake in the oven for 12 minutes, or until the fish is opaque and pulls apart easily.
5. Spoon a generous amount of pea purée into a shallow bowl, and place a portion of the fillet over the top.
6. Spoon the juices from the pan over the purée and onto the parts of the fish with no bread crumbs. If using pea vines, toss with a little lemon juice and place over the top of the fish. Serve fish immediately with a wedge of lemon.
Most of you know I follow quite a few foodie pages. This dish came across my feed by The Broken Bread about a week ago and I've already made it twice! This is the original recipe so you'll see heavy cream and Parmesan is used. I omitted both ingredients and the dish was still quite delicious!
Remember, recipes are simply guidelines. Adjust whenever needed.
For the pea puree
2 cup frozen peas
1 tablespoon salted butter
1 small shallot, roughly chopped
1 glove garlic
4 tablespoon heavy cream
6 basil leaves
4 tablespoons freshly grated parmesan cheese
2 teaspoons lemon juice
salt and pepper to taste
1. Place peas in a pot of lightly salted boiling water and cook for 3-4 minutes, or until tender. Drain the peas, reserving a bit of of water, and add them to a food processor or blender.
2. In a small skillet, melt one tablespoon butter over medium heat. Add the shallot and cook until tender. Add the garlic to the skillet and cook until fragrant, about 30 seconds or so.
3. Remove pan from heat and add the shallots and the garlic to the peas, followed by the cream, basil leaves, parmesan cheese, lemon juice, and adding salt and pepper to taste
4. Purée the peas until smooth, adding a little of the water from the cooked peas the texture seems too thick.
5. Spoon purée back into the small skillet and cover to keep warm.
#LaCrema #foodie #dinner #eatpretty
Adapted from sunset.com
1 can full fat coconut milk
2 teaspoons vanilla extract
2 tablespoons of raw cane sugar
1/2 cup rock salt or ice cream salt
1 gallon size Ziploc
1 pint size Ziploc
In small Ziploc, add coconut milk, vanilla, and sugar. Be sure bag is closed well then shake to mix ingredients.
In large Ziploc, add ice and rock salt. Put smaller bag inside larger bag and close. Shake and knead the bag until at desired consistency (about 5-10 minutes)
Your toppings are limitless!
Combine 1/4 cup semisweet chocolate chips and 2 tablespoons each almond butter and almond milk in a saucepan over low. Heat until chips melt.
Stir in 3/4 cup old-fashioned oats; remove from heat.
With a spoon drop 6 ball-shaped portions on a wax paper−lined baking sheet. Let set in fridge 10 minutes.
Store in air-tight container in refrigerator for up to 5 days.
** How to cook dry beans:
Cover beans with chicken stock in large pot. Bring to a boil for 15 minutes then turn off heat. Let sit for an hour. Pour off liquid then cover again and cook until beans are at desired consistency.
Found on GirlGoneGourmet.com
For the Filling
½ medium red bell pepper, diced
½ medium yellow bell pepper, diced
½ red onion, diced
1 cup dry black beans **
1 garlic clove, minced
1 tablespoon fresh cilantro, chopped
1 tablespoon chili powder
½ tablespoon cumin
Juice from ½ a lime
½ teaspoon salt
½ teaspoon pepper
Bibb lettuce leaves
For the Sour Cream Sauce
½ cup sour cream
1 tablespoon fresh lime juice
½ tablespoon cilantro
Zest from ½ a lime
½ teaspoon salt