Herb-Crusted Cod with Zucchini-Pea Purée

Ingredients

• 4 skinless, boneless Atlantic cod fillets, 150 g raw edible weight each
• 600 g zucchini, divided
• 300 g fennel bulb, trimmed
• 200 g frozen peas, divided
• 40 g pea shoots
• 35 g panko breadcrumbs
• 20 g flat-leaf parsley, chopped
• 10 g basil leaves, chopped
• 35 g olive oil, divided
• 20 g unsalted butter
• 30 g lemon juice, divided
• 5 g fine salt, divided
• 1/2 tsp ground black pepper
• 60 ml water

Let’s make it

1. Heat the oven to 400°F / 200°C. Shave 150 g of the zucchini into long ribbons and thinly shave the fennel. Toss both with 15 g lemon juice, 10 g olive oil and 1 g salt; leave to soften while cooking.
2. Chop the remaining 450 g zucchini. Put it in a saucepan with the 60 ml water and 1 g salt, cover and simmer for 8–10 minutes until tender. Add 150 g of the peas for the final 3 minutes.
3. Blend the hot cooked vegetables and their small amount of liquid with the butter and remaining 15 g lemon juice until smooth. Return to the saucepan and keep warm over very low heat.
4. Mix the panko, parsley, basil, 20 g olive oil and 1 g salt. Pat the cod dry, arrange in a baking dish with the remaining 5 g oil and season with the remaining 2 g salt and pepper. Press the herb crumbs onto the fillets.
5. Bake for 12–16 minutes, depending on thickness, until the crumbs are lightly golden and the fish reaches 145°F / 63°C in its thickest part. Meanwhile boil the remaining 50 g peas in a small pan of water for 3 minutes and drain.
6. Spoon the purée onto four plates, add the fish and arrange the shaved fennel and zucchini beside it. Finish with the reserved cooked peas and pea shoots.