Pan Seared Cod with Bean Puree

If you’ve had a chance to visit my gorgeous new restaurant – Soane’s Kitchen – in Ealing, you may have seen this delicious, seasonal summery pan seared cod dish on the menu. It’s been one of our most popular dishes since the launch last month so I wanted to exclusively share the recipe with you; as well as being super fresh and easy to make for a light supper. Enjoy!

2 line caught cod fillets
100g summer peas
Juice of ½ lemon
1tsp salted butter
1tsp olive oil

Broad Bean Puree:
500g broad beans, picked
1 tbsp butter
50ml single cream
Malden sea salt
Cracked pepper

Salsa Verde:
½ garlic clove
1 handful fresh parsley
1 handful fresh basil
1 handful fresh mint
1tsp capers
2 anchovy fillets
1 tbsp chopped cornichons
4 tbsp good quality olive oil

1. Make the puree by steaming the broad beans until cooked and blitzing with the butter, seasoning and cream.
2. Make the salsa verde by chopping all the ingredients, place in a bowl and mix through the olive oil. Taste and season
3. Pan sear the cod in a pan and add in the lemon juice, peas and butter at the end.
4. Plate up your dish with the puree, cod and salsa verde on top
5. Enjoy with a crisp white wine.

Fancy a visit to Soane’s Kitchen to try it for yourself? Visit the website here for the full menu and reservation information.


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