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.
- 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.