Cod Fillets with Pumpkin and Caper Cream with Baked Asparagus and Tomatoes

Servings: 2
Difficulty: Medium
Total Time: 45 minutes
Preparation: 15 minutes
Cooking time: 30 minutes
Allergens: Fish, sulphites (present in white wine vinegar)

Ingredients

For the cod:

• 2 cod fillets of about 150 g each
• 2 tablespoons extra virgin olive oil
• Juice of half a lemon
• Salt and black pepper to taste

For the pumpkin and caper cream:

• 150 g of pumpkin and caper cream
• 50 ml of vegetable broth
• 1 tablespoon fresh cream or milk (optional)
• 1 tablespoon of desalted capers
• Salt and pepper to taste

For the asparagus:

• 200 g fresh asparagus
• 1 tablespoon extra virgin olive oil
• Salt and black pepper to taste
• Lemon juice to taste

For the baked tomatoes:

• 4 cherry tomatoes
• 1 teaspoon extra virgin olive oil
• Salt and black pepper to taste
• A pinch of dried oregano

To garnish:

• Salted capers to taste
• Chopped fresh parsley
• Grated lemon zest

Preparation

1. Prepare the baked tomatoes:

• Preheat the oven to 180°C.
• Cut the cherry tomatoes in half and place them on a baking sheet lined with baking paper.
• Season with oil, salt, pepper and oregano.
• Bake for 15-20 minutes, until soft and lightly caramelized.

2. Prepare the asparagus:

• Clean the asparagus, removing the woody part of the stem.
• Cook them in a pan with oil for 5-7 minutes, turning them often.
• Season with salt, pepper and a squeeze of lemon juice.

3. Prepare the cod:

• Pat the cod fillets dry with paper towels.
• Cook the fillets in a pan with oil for 4-5 minutes per side, until golden.
• Season with salt and pepper, then sprinkle with lemon juice.

4. Prepare the pumpkin and caper cream:

• Pour the pumpkin and caper cream into a saucepan, gradually adding the broth to obtain a velvety consistency.
• Add the desalted capers and, if desired, a spoonful of cream.
• Cook over low heat for 5 minutes, stirring.

5. Compose the dish:

• Spread a generous spoonful of cream on each plate.
• Place the cod fillet on top of the cream.
• Arrange the asparagus and cherry tomatoes around the fish.
• Garnish with capers, parsley and lemon zest.

Advise:
Pair the dish with a side of baked potatoes or a fresh arugula salad.

Enjoy your meal! 😊