For the fish:

1 medium yellow onion, sliced into rings

2 cod fillets

2 tablespoons pesto (see recipe below)

kosher salt and fresh pepper to taste

1 lemon, sliced into wheels

4 cups fresh baby spinach

For the pesto:

24 medium fresh basil leaves, washed, dried and coarsely chopped

6 medium garlic cloves, coarsely chopped

¼ cup pine nuts, lightly toasted

pinch of salt

¼ cup plus 2 tablespoons extra virgin olive oil


1.   Make the pesto:  If using a mortar and pestle, pound the basil, garlic, nuts and salt until thoroughly mashed.  If using a blender, blend the garlic, nuts and basil leaves, then slowly add the oil.  Blend on low to a smooth paste.  Season with kosher salt.

2.   Steam the fish:  Put about 2 inches of water in the steamer’s water tank or in a wok (if you’re using a bamboo steamer)Arrange the onions and cod fillets in the bottom steamer basket.  Spread 1 tablespoon pesto on each cod fillet and place a lemon wheel on top.  Season with salt and pepper.

3.   Cover steamer and set timer for 6 minutes.  Steam for 4 minutes then add the spinach to the top steamer basket for the last 2 minutes of steaming.

4.  When steaming is complete, test for desired doneness then season again with salt and pepper.  Serve immediately with remaining lemon wheels and additional pesto.

from Wolfgang Puck and Marian Getz for Sur la Table

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