Cod with Pea-Ricotta Pesto and Golden Chickpea Cakes

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray or small baking dish with parchment paper and set aside.

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   2. In a food processor, blend the peas, ricotta, 1 garlic clove, zest of half the lemon, 1 tablespoon lemon juice, parsley, 1 tablespoon olive oil, half the salt, and half the black pepper until you get a thick, slightly rustic pesto.

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   3. Pat the cod fillets dry with paper towels and place them on the tray. Spread the pea-ricotta pesto over the top of each fillet.

4. 4

   4. Bake the cod for 12 to 15 minutes at 220 °C / 425 °F, or until it flakes easily in the center.

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   5. Meanwhile, place the chickpeas in a bowl and mash them with a fork, keeping some texture. Add the egg, Parmesan, chickpea flour, cumin, 1 finely minced garlic clove, the remaining salt, the remaining black pepper, and 1 teaspoon lemon juice. Mix well.

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   6. Divide the chickpea mixture into 8 portions and shape compact cakes with your hands.

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   7. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the cakes for 3 to 4 minutes per side until golden and firm.

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   8. In another skillet or in a cleared section, heat the remaining tablespoon of olive oil. Add the spinach and sauté for 1 to 2 minutes until wilted. Finish with a few drops of the remaining lemon juice.

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   9. Serve 2 chickpea cakes per plate, place one cod fillet with its pesto on top or alongside, and add the sautéed spinach. If desired, finish with a little extra lemon zest.