Three Lily Farm Blog

Forest and Farm to Table

Baked Cod, Purple Rice Risotto, Mint & Pea Tendril Salad

This light, refreshing meal resembles late spring more so then the dead of winter, but if looking to spice things up this coming Valentine's Day, it's better to be light on your feet then stuffed and couch ridden. Plus, you gotta make room for dessert and any potential post dinner activities ;) Any wild fish will work here. I cooked up some Ling Cod that was caught and sent to me from a friend in Alaska. Halibut, haddock, or even US caught mahi-mahi would be great alternatives if cod is not available where you live.


  • 4-6 ounces Wild Fish per person
  • 3 Tbsp Butter, from grass-fed cows
  • 1 shallot, minced
  • 1 cup Forbidden Rice
  • 4 ounces dry White Wine
  • 3 cups Spring Water, Chicken or Vegetable Stock
  • large handful of Pea Tendrils
  • 10 Mint Leaves
  • 1 Red Bell Pepper (or roasted red pepper)
  • 1 Lemon
  • Olive Oil
  • Sea Salt
  • Freshly Cracked Black Pepper


  1. Heat a 6 cup sauce pot over medium-high heat. Melt 1 tablespoon of butter and a tablespoon of olive oil. Add the minced shallots and lightly cook until translucent.
  2. Add in the rice, stir well and allow to gently toast in the pan for 2-3 minutes.
  3. Pour in the wine and allow to reduce by half. Add 2 cups of water, cover, and simmer until absorbed. Remember to give the rice a stir every few minutes.
  4. Check the rice and continue to stir and add more liquid as needed. When the rice is tender, continue to stir and allow the rice to thicken and become creamier. Finish with sea salt, and a few tablespoons of butter. Set aside
  5. While the rice is cooking, prepare the fish. Preheat the oven to 325F. Season both sides with sea salt, black pepper and a drizzle of olive oil.
  6. Place the fillets on a baking dish and cook for about 10-12 minutes.
  7. To prepare the red pepper sauce, use your gas range or blow torch to char the outside skin. Place in a paper bag or jar and lid and allow to sit for a few minutes. Peel away the burnt skin and add the flesh to a blender. Puree with the juice of half a lemon and a few tablespoons of olive oil. Add a sprinkle of sea salt and some black pepper. Puree.
  8. Just before serving, tear the mint leaves and add them to a bowl with the pea tendrils. Add a touch of lemon, sea salt, and olive oil. Toss gently.
  9. To serve, pour a liberal amount of the sauce around the plate. Lay out a few scoops of rice in the middle and set the fish on top. Gently place the salad over the fish and serve. Enjoy!