cod cooked in a thyme butter, basil pesto, edamame lemon zest, mashed artichoke hearts |

Preparation time: 30 min

Preheat your oven at 400 °F

• Prep

  Put the cod on paper towel.

  Remove the leaves of the basil. peel the garlic, peel some lemon zests and squeeze the juice.

  Roast the pine nuts in a hot skillet with no butter nor oil.

• Cod

  Season the fish on each side. 
  In a skillet with a dash of oil, put the fish and add the butter and the thyme.

  Slowly move the skillet back and forth, and using a spoon baste the fish regularly. Turn the fish after 2 min. Keep basting the fish with the butter.

  Before serving cook for 5 min in the oven.

   

• Basil pesto

  In a blender, mix all the ingredients, slowly add some olive oil. Season to taste and keep aside in the fridge.

• Sides

  Edamame
  Put in salted boiling water for 5 to 10 minutes. Drain and put aside.
  Right before serving cook and in a pan with butter.
  Season with salt, pepper and lemon zests.

  Artichokes
  Put the artichokes hearts in salted boiling water and milk. Using a slotted spoon remove them when cooked (you can use the tip of a knife, you're suppose to go easily threw them when cooked).

  In a blender, mix with butter, olive oil, lemon zest, salt and pepper.

• Dressing your plates

  On your plate, pour some artichoke puree in the middle and add the fish.
  Drop some edamame around and baste with pesto.

  Garnish with some basil leaves.