Sautéed Cod with Pea Cream

Name: Sautéed Cod with Pea Cream
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 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

Serves
serves 6

TODD COLEMAN

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.

Ingredients

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

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Instructions

Step 1

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.