Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This lightly sweet, herby puree radiates with spring flavor and color.

Jiselle Basile
Recipe by Cooking Light April 2016

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Credit: Jennifer Causey Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 4 (serving size: about 1/4 cup pea mixture, 1 fish fillet, and about 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine peas, 2 tablespoons stock, ricotta, mint, 3/8 teaspoon salt, and garlic in a food processor; process until smooth.

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  • Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil and 2 fillets; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and 2 fillets.

  • Add shallots to pan; cook 1 minute. Add wine and juice; bring to a boil. Cook 3 minutes. Add remaining 10 tablespoons stock. Boil 3 minutes. Stir in butter.

  • Divide pea mixture and fillets among 4 serving plates; drizzle shallot mixture evenly over fish.

Nutrition Facts

292 calories; fat 8.9g; saturated fat 3g; mono fat 4.2g; poly fat 1g; protein 39g; carbohydrates 11g; fiber 3g; cholesterol 92mg; iron 2mg; sodium 601mg; calcium 38mg; sugars 3g.
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