Seared Cod and Spring Greens over Ramp Pesto
- Yield: 2 servings
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Ingredients
Ramp Pesto- 3 cups Ramps, de-stemmed, washed, and chopped seeds
- 2 cups Basil leaves, chopped
- 1/2 cup Grated parmesan
- 1/2 cup Pine nuts or sunflower seeds
- juice of 2 Lemons
- 1 cup Olive oil
- Salt, to taste
- Black pepper, to taste
- 1 bunch Rainbow chard
- 1/4 lb Sugar snap peas
- 1/2 cup White wine
- 1 lb Cod
- Juice of half a lemon
- Salt, to taste
- Black pepper, to taste
Instructions
Make the Ramp Pesto
- Combine all ingredients but the olive oil in a blender or food processor and pulse until well combined. With the processor or blender running, slowly stream in the oil. Season with salt and pepper to taste.
Make the Cod and Greens
- Bring a medium cast iron pan to high heat and coat with olive oil. Add the chard and snap peas to the pan, stirring frequently. Add wine, salt, and pepper. Cook until greens are wilted but still vibrant in color, 3-5 minutes. Then remove from pan and set aside.
- Season the cod, then sear it on both sides, about 6-10 minutes, until it begins to flake. Remove from heat and set aside.
- To plate, spread a thin layer of about 1-2 tablespoons of the ramp pesto on a plate. Pile the greens and fish on top of the bed of pesto, Finish with more salt and pepper and a big squeeze of lemon.
Notes
Recipe courtesy of Lee Kalpakis