Sweet Paprika Cod with Warm White Bean Cream, Golden Leeks, and Crispy Parsley Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the cod fillets dry with paper towels and place them on a plate. Toss them with 1 tbsp / 15 ml olive oil, the sweet paprika, 1/2 tsp salt, 1 tbsp / 15 ml lemon juice, and a pinch of black pepper. Set aside while you prepare the other elements.

2. 2

   For the crumbs, place the rustic bread crumbs in a medium skillet with the butter, 1 tbsp / 15 ml olive oil, and 1 grated garlic clove. Cook over medium heat for 3 to 4 minutes, stirring, until golden. Add half of the chopped parsley and half of the lemon zest, stir for 30 seconds, and transfer to a plate.

3. 3

   In the same skillet, add the leek with 1/2 tbsp / 7 ml olive oil and a pinch of salt. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until tender and lightly golden at the edges. Keep warm.

4. 4

   In a saucepan, heat 1 tbsp / 15 ml olive oil and 2 chopped garlic cloves for 30 seconds. Add the cooked white beans, hot stock, heavy cream, 1 tbsp / 15 ml lemon juice, the remaining lemon zest, 1/2 tsp salt, and a little black pepper. Cook over medium heat for 5 minutes.

5. 5

   Blend the bean mixture until smooth and creamy. If you want a looser texture, add 2 to 4 tbsp / 30 to 60 ml hot water or more stock. Keep the cream warm over very low heat.

6. 6

   Heat an oven-safe skillet over medium-high heat with 1/2 tbsp / 8 ml olive oil. Sear the cod for 2 minutes on the first side. Transfer the skillet to the oven and bake for 6 to 8 minutes at 220 °C / 425 °F, until the fish is just cooked and flakes easily.

7. 7

   To serve, spread the warm white bean cream onto the plates. Spoon the golden leeks over it, then place one cod fillet on each plate. Finish with the crispy parsley crumbs, the remaining chopped parsley, and a touch of black pepper. Serve right away.