Pan Roasted Cod With Fresh Pea Puree
Created by Down to Earth MarketsServes: 4 – 6 • Course: Meat, Poultry Seafood Entrees • Season(s): Spring
Ingredients
- 2 1/2 pounds boneless, skinless cod filets
- 4 tablespoons unsalted butter
- 2 shallots, minced
- 3 1/2 cups peas, fresh or frozen & thawed
- 2/3 cup half-and-half
- 2 tablespoons fresh dill, chopped
Instructions
Cut the cod into 4-6 more or less equal pieces. Pat the fish dry and season it on both sides with salt and pepper. Set aside.
Melt butter in a large skillet over medium heat, then add shallots and cook for 5 minutes or until soft. Add peas and one cup of water and season to taste with salt and pepper. Cook for 10 minutes, until liquid is reduced. Scoop out 1 cup of cooked peas and set the rest aside in a warm place.
Puree the cup of peas with the half-and-half and salt and pepper to taste. Set aside in a warm place.
Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the cod, presentation side down, and cook 3-5 minutes or until the cod is nicely browned on one side. Flip the pieces and allow the fish to cook through.
Spread each dinner plate with pea puree and top with a piece of cod, then the sauce of whole peas. Garnish with fresh dill.