Cod And Broad Beans With Lemon Verbena Sauce Recipe

Cooking Directions

• STEP 1.Start by preparing the lemon verbena sauce. In a blender, combine fresh lemon verbena leaves, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and set aside.
• STEP 2.Next, prepare the cod fillets. Season them with salt and pepper on both sides. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Place the cod fillets in the skillet, skin side down, and cook for about 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 2-3 minutes until cooked through.
• STEP 3.While the cod is cooking, blanch the broad beans in boiling water for about 2 minutes. Drain and rinse them under cold water to stop the cooking process. Remove the tough outer skins from the beans.
• STEP 4.To serve, place the cod fillets on a plate and spoon the lemon verbena sauce over them. Scatter the blanched broad beans on top. Garnish with fresh lemon verbena leaves and serve immediately.

Cooking Tips

• If you can't find fresh lemon verbena leaves, you can substitute with lemon zest for a similar citrusy flavor.
• Make sure to pat the cod fillets dry with a paper towel before seasoning them. This will help achieve a crispy skin.
• To remove the tough outer skins from the broad beans, simply pinch the skin at one end and squeeze gently. The bean will pop out easily.

Storage and Serving

• This dish is best served immediately to enjoy the crispy skin of the cod fillets.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the cod fillets in a skillet over low heat, being careful not to overcook them.