Roasted Cod with Spring Vegetables & Edamame Puree

Roasted Cod with Spring Vegetables and Edamame Puree

I was very excited to create this meal for some reason. Maybe that’s because I *heart* the yummy soybean that is Edamame! Either way, I set Pandora to Budos Band and it was on!


Roasted Cod with Spring Vegetables and Edamame Puree.

What I Used:

Edamame. Baby Heirloom Tomatoes. 2 large Cod Fillets. Chicken Stock. Red Onion. Smoked Bacon. Butter. Olive Oil. Salt. Pepper.

What I Did:

First step is always preheating the oven to [400F].

Next, I diced a 1/4 cup of the Red Onion and 1/2 cup of the Tomatoes, the latter which I set aside for later. Then I cut 3 Bacon strips into 1″ slices and threw them into a medium sauce pan along with the diced onions.

I let the onions sauté in the Bacon fat until they turned translucent, then mixed in 1 cup of the Chicken broth. I waited until the broth started simmering (5 mins), then turned off the flame and set the pan aside.

I seasoned both sides of the Cod with Salt and Pepper while I was waiting for my broth to simmer, and now, I poured 2 tbsp of Olive Oil into an oven-ready sauté pan and seared them until the side down, turned golden brown.

Ok, so I used medium fillets

I flipped them over and placed the pan in the oven to roast for 10 mins and set the alarm to remind me to flip sides again.

Into the Oven

Meanwhile, I brought a small pot of salted water to a boil and blanched 2 cups of Edamame in it for about 1 min.

When the Edamame was just tender, I drained them from the pot and immediately plunged them into an ice bath to stop the cooking process.

I let them sit in the cold water for another min while I flipped the Cod to roast for another 5 mins. I drained the Edamame for the second time and set aside 1 cup of it for later. Then I placed the remaining cup in a blender, along with 1/4 cup of the chicken broth and proceeded to process until pureed [the 3Ps].

Once pureed, I emptied the contents of the blender into a sieve and forced through into a small sauce pan, as much Edamame as I could. This eliminated all the lumps.

The Cod was ready at this point so just before I served it, I added the reserved cup of Edamame and the 1/2 cup of diced tomatoes [remember those?] to the bacon & onion  mixture and brought it all to a simmer.

In the 3 mins it took to simmer, I heated the strained Edamame puree in 1 tbsp of butter and whisked until thoroughly blended.

Now we were done.

I served this awesomeness by spooning 3 tbsp of the pureed Edamame onto a plate, centering a roasted Cod in the puree and topping it with spoonfuls of the vegetables.

It was so damn good.

How to Make Roasted Cod with Spring Vegetables & Edamame Puree

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