Buttery cod is accented with a creamy pea puree and crushed mustard seeds in this recipe adapted from one in Fish: Recipes from the Sea (Phaidon Press, 2012). This recipe first appeared in the 2012 SAVEUR 100, with the article New Fish Cookbooks.
Sautéed Cod with Pea Cream
Buttery cod is accented with a creamy pea purée and crushed mustard seeds in this recipe adapted from one in Fish: Recipes from the Sea (Phaidon Press, 2012).
2 1⁄2 lb. boneless, skinless cod filets, cut into 2″ chunks
1 tbsp. mustard seeds, lightly crushed
4 tbsp. unsalted butter
2 shallots, finely chopped
3 1⁄2 cups fresh or frozen, thawed peas
Kosher salt and freshly ground black pepper, to taste
2⁄3 cup half-and-half
2 tbsp. olive oil
Roughly chopped dill, to garnish
Sprinkle cod evenly with mustard seeds and let marinate in the refrigerator for 2 hours. Meanwhile, heat butter in a 10″ skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add peas, 1 cup water, and salt and pepper, and cover partially with lid; cook until sauce is reduced, about 10 minutes. Set sauce aside and keep warm. Puree 3⁄4 cup peas, half-and-half, and salt and pepper in a food processor; transfer to a 2-qt. saucepan and keep warm over low heat. Heat oil in a 12″ skillet over medium-high heat. Add cod; cook, turning once, until golden brown, about 4 minutes. Season with salt. Divide pea puree among 6 serving plates and top with cod; spoon over sauce and garnish with dill.