Golden Cod with Chickpea-Lemon Crust, Warm Minted Pea Cream, and Cumin-Roasted Carrots

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   2. Place the carrots on the sheet pan and toss with 1 1/2 tbsp / 22 ml olive oil, ground cumin, optional red pepper flakes, 1/2 tsp / 3 g salt, and a pinch of black pepper. Spread in a single layer and roast at 220 °C / 425 °F for 25 to 30 minutes, turning halfway through.

3. 3

   3. While the carrots roast, make the crust. In a bowl, mash the chickpeas with a fork until coarse with small chunks remaining. Add the breadcrumbs, grated Parmesan, lemon zest, minced garlic, half of the chopped parsley, 1 tbsp / 15 ml olive oil, 1 tbsp / 15 ml lemon juice, 1/4 tsp / 1.5 g salt, and a little black pepper. Mix until the mixture is moist and packable.

4. 4

   4. Pat the cod fillets dry with paper towels, season them with the remaining salt and pepper, and place them on a lightly greased small tray or baking dish. Divide the chickpea mixture over the top of each fillet, pressing gently so it adheres.

5. 5

   5. When the carrots have about 12 minutes left, place the cod in the oven and bake at 220 °C / 425 °F for 10 to 12 minutes, until the fish flakes easily and the crust is golden.

6. 6

   6. For the warm pea cream, heat the remaining olive oil in a saucepan over medium heat. Sauté the shallot for 2 minutes until softened. Add the sliced garlic and cook for 30 seconds. Stir in the frozen peas, vegetable broth, cooking cream, and a pinch of salt and pepper. Cook for 4 to 5 minutes, until the peas are tender.

7. 7

   7. Remove the saucepan from the heat, add the fresh mint, the remaining lemon juice, and blend until smooth. Adjust salt and pepper if needed.

8. 8

   8. Spoon the warm pea cream onto plates. Set the chickpea-crusted cod on top, add the roasted carrots on the side, and finish with the remaining fresh parsley. Serve immediately.