I haven’t been able to stop eating my Sweet Pea & Edamame Hummus ever since I created the recipe a couple weeks ago. One afternoon while I was chowing down, I had the thought to serve it with fish. The bright, fresh flavors of the hummus are a perfect accompaniment to a meaty white fish. An oily variety, like Butterfish/Black Cod (which is also sustainable) is ideal but use whatever is freshest at your market.
Make a batch of Sweet Pea & Edamame Hummus. (try to reserve a little for the fish…)
Season your fish with lemon juice, salt and pepper.
Drizzle a couple tablespoons of olive oil in a saute pan and heat over medium-high.
Place your fish in the saute pan, skin-side up, and sear for 3-5 minutes, until it is golden brown. Carefully flip fish over and pear on the skin side for another 3-5 minutes. If the fish isn’t cooked through, transfer the pan to a 375˚ oven to finish cooking.
Serve fish on a bed of Sweet Pea & Edamame Hummus, with a fresh squeeze of lemon juice and drizzle of olive oil.