Pan‑fried Arctic Cod with Two Kinds of Hummus

Ingredients

• 1 can chickpeas (425 ml)
• 1 Garlic clove
• 3 spring onions
• 200 g peas (frozen)
• 2 tsp Tahini
• 1 tsp Sesame oil
• a few coriander leaves (to taste)
• 200 g sweet potatoes
• 1 Garlic clove
• 1 tbsp Olive Oil
• 2 tsp paprika paste
• chili flakes
• 4 pieces Arctic cod fillets (e.g., loins; about 800 g)
• 1 sprig lemon thyme
• 1 sprig oregano
• 0.5 tsp Fennel seeds
• 2 tbsp olive oil
• Salt
• freshly ground pepper
• 1 lemon (juice)
• 1 baguette (about 250 g)

Instructions

1. 1.

   Rinse the chickpeas. Peel and finely chop the garlic. For the pea‑coriander hummus, remove the root ends and upper green from the spring onions, slice into rings and wash. Cook peas with one garlic clove and spring onions in lightly salted boiling water for about 15 minutes, drain and reserve 7 Tbsp cooking liquid. Wash coriander. Halve the lemon and squeeze its juice. Blend half the chickpeas with the pea mixture, reserved cooking liquid, 1 tsp tahini paste, sesame oil and coriander, seasoning with a bit of lemon juice, salt and pepper.

2. 2.

   For the sweet‑potato chili hummus, peel, wash and cube the sweet potatoes, then sauté them with the remaining garlic in 1 Tbsp heated olive oil for about 15 minutes. Add a splash of water during cooking; you’ll need roughly 7 Tbsp cooking liquid for the hummus. Blend the sweet potatoes with 7 Tbsp cooking liquid, paprika paste, remaining chickpeas and leftover tahini paste, seasoning with lemon juice, chili flakes, salt and pepper.

3. 3.

   Warm the baguette in a preheated oven if desired and slice it. Wash and pat dry the cod fillets, season with salt and pepper. Wash herbs. Heat the remaining olive oil with leftover lemon juice, fennel seeds and herbs; add the cod and fry each side for about 5 minutes. Plate the pan‑fried cod with both hummus varieties and warm baguette slices and serve.