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Seared Cod with Leeks and Fava Beans

This delicate, flaky fish is paired with the flavors of spring.


Serves: 4

2 C fava bean puree
4 cloves Ready-Set-Serve Peeled Garlic, roasted
2 T Markon First Crop (MFC) Basil, finely chopped
1 T RSS Lemon Juice
1 tsp. zest of MFC Lemons
1 tsp. kosher salt

4/6-oz. fillets of cod
1 tsp. kosher salt
¼ tsp. black pepper
2 T olive oil
1 T unsalted butter
4 MFC Broccoli Crowns, sliced
1 MFC Trimmed Leek, sliced
Microgreens and edible flowers, to garnish


Mix bean puree, garlic, basil, lemon juice and zest, and salt in a food processor; reserve.
Season fish with salt and pepper. Heat oil in a large saute pan. Add fish and cook until down side is seared; flip and continue heating until just cooked through. Add butter to the pan and baste with a spoon. Remove and reserve. Add broccoli and leeks to remaining oil/butter in pan and cook until charred.
Arrange puree mixture on serving plates and top with fish, broccoli, leeks, microgreens, and edible flowers.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.