Recipe

Fish In Lemon Brodetto With Pea Puree Recipe

Add Step-by-Step Photos	Softgrey / All my dishes 1 year, 5 months ago This recipe is courtesy of Giada Di Laurentis with a couple of adaptations by me. Brodetto just means simple broth in Italian. I made this for an impromptu dinner tonight when a friend stopped by. I still cannot believe how quick and easy it was. ... More Cook:20m Servings:2	Softgrey
	lemony light elegant fast easy delicious elegant

Does this look good? Yeah! / Nope

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Ingredients

BROTH-

Olive oil

1 shallot thinly sliced

1/2 large lemon plus zest

2 cups (1 can) chicken broth

PEA PUREE-

1 package of frozen peas thawed (you can just run them under water to thaw)

1 whole clove garlic

kosher salt and ground pepper to taste

1/2 cup (about) extra-virgin olive oil

1/2 cup freshly grated parmesan cheese

FISH-

Firm fish of your choice (i made halibut- you could use salmon or cod, etc)-1 large filet or two small-enough for two servings

olive oil

kosher salt and bround pepper

Directions

BROTH-

Heat a tsp of regular olive oil in a small sauce pan.

Add shallot and cook on medium heat until soft and golden.

Add chicken broth, squeeze lemon juice right into pan and grate some zest in.

Simmer until heated through.

Cover and leave on back burner.

PEAS-

In a food processor...add peas, garlic clove(whole), salt and pepper to taste.

Pulse until roughly mixed.

Then, with processor running, slowly add extra virgin olive oil until smooth.

Transfer mixture to bowl and stir in cheese.

Set aside.

FISH-

Drizzle some extra virgin olive oil in a saute pan and while it is heating, drizzle oil and sprinkle salt and pepper on one side of the fish.

Place the fish, seasoned side down, in the hot pan and season the other side of fish while it is in the pan.

Let fish cook for about 5 minutes on each side until it develops a nice brown crispy crust on the outside and is still tender inside.

TO SERVE-

Add about 1 ladle full of broth into each of two shallow bowls.

Place large dollop (about 1/4 of mixture) of pea puree in a mound in center of broth, making a bed for the fish.

Gently but firmly place fish on each mound with a pair of tongs.

Serve immediately with a spoon!

*you can garnish with extra lemon zest if you like.

I have broth and peas left over, it's really enough for four...just make more fish!

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Comments

darbar 1 year, 5 months ago said:
Wow, simple, elegant and yummy! Sounds great! I can't wait to try it! :)

softgrey 1 year, 5 months ago said:
Made it again a couple nights later with the leftovers and managed to snap a pic this time...

got more raves the second time...

borinda 1 year, 4 months ago said:
This was came out wonderfully. We couldn't have enjoyed it more!!!

linebb956 1 year, 2 months ago said:
I love your soup recipes... so light and fresh.. I can't wait for cold weather!

missamberlee 9 months, 2 weeks ago said:
I saw this show the other day! It looked very good. However not having any mint on hand, I used tarragon.

WHAT WAS I THINKING?!? Im feeding it to the chickens tomorrow.

softgrey 9 months, 2 weeks ago said:
Oh...hahahha...
does that mean you didn't like it?...
LOL...

well- everyone i have fed it to freaks out from the light elegant deliciousness...

and i am making it again tonight!...

sorry it wasn't your taste missamberlee...

;-)...

*could have been that tarragon dear- that's not exactly italian now..LOL...
you should have just done it without mint..
if you'll notice in the ACTUAL ABOVE RECIPE..
it doesn't call for any mint...
**what WERE you thinking?!?!?...

;-)...hahahaha...

*oh- and i ADDED that clove of garlic as well...
that's my variation...