Cooks in: 45mins
Levels: Easy
Serves: 4
List of Ingredients
- 4 of Atlantic cod fillets
- 1/2 LB. of leeks
- 3 of durum wheat bread slices
- 5.5 OZ. of shelled peas
- 1 OZ. of baby spinach, cleaned
- 3/4 OZ. of pine nuts, shelled
- 5 of Taggiasca olives, pitted
- Sour cream
- White wine
- Thyme
- Marjoram
- Butter
- Lime
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Top the fish with 1 tablespoon of oil, pepper, and marjoram and rub everything into the fillets; add 1/2 cup of room temperature wine and let the fish marinate for 30 minutes. Trim the leeks and slice them. From the slices of bread, cut out 3 rectangles of about 2.5x4 inches each and toast them in a pan with 2 tablespoons of oil and a pinch of salt; remove the bread from the pan and toast the pine nuts with the burner turned off.
2
Cut 2 of the 3 bread slices in half lengthwise; blend the other in a blender or food processor with thyme, salt, and 1/4 of the toasted pine nuts to obtain bread crumbs. Chop the olives and add some grated lime zest. Melt a pat of butter in a pan and sauté the leeks with 2 sprigs of thyme for 1 minute; add the fish, pour in the marinade, and continue cooking for 5 minutes.
3
Remove the fish and add the peas and chopped olives to the leeks; after 1 minute, add the spinach and sauté for 20 seconds. Place a slice of bread in each dish, add a few tablespoons of the vegetables on top and a piece of fish; top with 1 tablespoon of sour cream, the remaining pine nuts, and the bread crumbs.