As we can buy a lot of fresh and local fish in Boston, I really enjoy experimenting with different ways to prepare it!
Today, the cod was so tempting, that I couldn’t resist. I simply steamed the fish, and laid it on a green parsley risotto, with a warm parsley sauce (’emulsion’).
It was a great combination… light, colorful and tasty!
Amuse Bouche 
Looks beautiful! I’ll have to try it.
Thank you Anne-Sophie…I will give you the recipe if needed!