Serves
6

Skill level

Easy
By
No votes yet
Yum

Ingredients

6 (about 1 kg) centre-cut blue-eye cod fillets, skin removed
1 lemon, juiced
200 ml dry white wine
250 ml (1 cup) good-quality fish stock (see Note)
1 bunch basil, leaves picked
50 g (⅓ cup) pine nuts, toasted
2 tbsp olive oil
400 g green beans, trimmed
baby herbs (see Note) or chervil, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Toss fish with half the lemon juice and white wine in a shallow bowl. Cover with plastic wrap and refrigerate for 20 minutes. Drain fish, reserving marinade. Transfer fish to a plate and place reserved marinade in a saucepan with stock. Bring to the boil, then reduce heat to medium and cook for 5 minutes or until reduced by one-quarter. Cool slightly.

Process basil and pine nuts with oil in a food processor or blender until smooth. Gradually add stock mixture and process until smooth. Season with salt and pepper, and cover with plastic wrap. Set basil sauce aside and keep warm.

Cook beans in a saucepan of boiling, salted water for 6 minutes or until tender. Drain, then split beans in half, if desired. Season and drizzle with remaining lemon juice. Set aside.

Season fish and place in a large, heavy-based frying pan over medium heat. Pour over remaining 100ml white wine and cook, covered, for 8 minutes or until fish is just cooked.

Divide beans and basil sauce among plates and top with fish and baby herbs to serve.

Note

Fish stock is available from selected delis and fishmongers.

Baby herbs are available from selected greengrocers.

Drink 2010 Masi Levarie Soave Classico, Veneto, Italy ($20)

As seen in Feast magazine, Issue 9, pg84.

Photography by John Laurie