Ingredients
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon sugar
Coarse salt
3 tablespoons chopped fresh basil
6 large basil leaves
1 cod fillet (5 ounces; 1 1/4 inches thick)
Coarse salt
1/2 cup mixed sugar snap peas (halved), snow peas, and English peas (shelled)
1 radish, very thinly sliced
Garnish: small basil leaves
Preparation
Make the vinaigrette: Combine oil, lemon juice, sugar, and 1/2 teaspoon salt in a blender or food processor. Add chopped basil, and pulse to combine.
Make the fish and peas: Bring 1 inch of water to a boil in a medium saucepan. Remove the center stem from a collapsible steamer basket (or use a bamboo steamer), and line with basil leaves. Place fish on top of basil, and season generously with salt. Set basket in saucepan. Steam, covered, for 2 minutes. Add peas, and steam, covered, until fish is opaque throughout and peas are bright green and tender, about 3 minutes more.
Transfer fish and peas to a plate using a spatula. Top with radish, and drizzle with some vinaigrette. Season with salt. Garnish with small basil leaves.
