Serves 4
Prep Time 15 minutes
Cook Time 20 minutes

For the Green Pea and White Bean Spread:
1/2 small clove garlic, chopped
1/4 cup lemon juice, or to taste 
1/4 teaspoon salt
2 tablespoons tahini
1 can (15-ounces) cannellini beans, rinsed and drained
1/2 cup frozen petite peas, defrosted
2 tablespoons coarsely chopped fresh parsley
1/4 teaspoon ground coriander seed
2 tablespoons olive oil


For the Wild Alaska Pollock:
Olive oil (for the baking dish)
4 (6-ounce) wild Alaska pollock fillets
Sea salt and freshly cracked black pepper, to taste
1/4 teaspoon chili powder
2 tablespoons lemon juice
2 tablespoons olive oil
1 1/2 teaspoons ground sumac
1/4 cup pomegranate seeds
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1 cup pea tendrils or other micro greens
1 lemon, quartered (for garnish)


1. In a food processor, purée garlic, lemon juice, salt and tahini until smooth. Add beans, peas, parsley, coriander, and olive oil and purée again until very smooth. Taste and add more salt and lemon juice, if you like. Transfer to a bowl and refrigerate until ready to use.

2. Preheat the oven to 275°F. Lightly oil the bottom of a large (9- by 13-inch) baking dish.

3. Set pollock in baking dish and sprinkle with salt, pepper, chili powder, and lemon juice. Drizzle with olive oil.

4. Bake for 20 to 25 minutes, or until fish is opaque and flakes easily with a fork. Remove from the oven and spoon the pan juices over the fish. Sprinkle with sumac. Let rest for 5 minutes (the temperature will rise a few degrees while fish rests.)

5. On each of four plates, spread a spoonful of the pea hummus. Set a piece of fish on top, and sprinkle with pomegranate seeds, mint leaves, cilantro leaves, and pea tendrils. Garnish with lemon wedges and serve.


Recommended beer pairing: Kona Longboard Lager

Recommended wine pairing: Columbia Crest H3 Sauvignon Blanc