This month at Cooking with Herbs, we’re playing with mint. Mint is one of my favorite herbs, though not one I use very frequently. I find mint to only work in some things – it isn’t like oregano or even basil which I use frequently and feel like work in a lot of dishes. When I generally think of mint I think of lamb. I made the intentional decision this time to pick something very different than how I usually use mint – so no lamb! Instead I found a recipe using fish and fava beans.
The mashed fava beans were sort of strange? Or interesting. They tasted good, but I’ve never made anything like it before.
White Fish on Mashed Fava Beans
2 1/2 cups canned fava beans, rinsed and drained
1/4 cup + 2 tsp mint, chopped
2 tsp lemon peel, grated
3/4 tsp salt
2 pinches crushed red pepper flakes
6 fillets of white fish of your choice – I used cod
9 tbsp olive oil
all-purpose flour (for dredging)
1. In a boiling pot of water, cook the fava beans for 2 minutes. Drain. Set aside.
2. Mix 2 tsp of mint, 1 tsp lemon peel, 3/4 tsp salt, and 1 pinch red pepper flakes in a small bowl. Arrange fish on a rimmed baking sheet. Rub the mint mixture over the fish. Set aside.
3. Heat 2 tbsp olive oil in a heavy skillet over medium heat. Add the fava beans. Sprinkle with salt, pepper, and red pepper flakes. Cook over heat, stirring occasionally, for about 5 minutes. If they begin to get dry, add 1/4 cup of water and continue cooking. Using a potato masher, mash the beans. If they are dry, add 1/4 cup water. Season with salt and pepper.
4. Dredge fish in flour. Heat 2 tbsp of olive oil in a heavy skillet over medium-high heat. Cook until slightly brown and opaque in the middle, about 4 minutes per side.
5. Stir remaining mint, lemon peel, and 3 tbsp of olive oil in the fava beans.
6. Serve the fish on top of the fava beans.