Print Options:

Sautéed Cod with Pea Cream Sauce

 2 ½ lbs boneless, skinless cod filets, cut into 2″ chunks
 1 tbsp mustard seeds, lightly crushed
 4 tbsp unsalted butter
 2 shallots, finely chopped
 3 ½ cups fresh or frozen, thawed peas
 Kosher salt and freshly ground black pepper, to taste
 ⅔ cup half-and-half
 2 tbsp olive oil
 oughly chopped dill, to garnish
1

Sprinkle cod evenly with mustard seeds and let marinate in the refrigerator for 2 hours.

2

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.

3

Purée ¾ of the peas, half-and-half, and salt and pepper in a food processor; transfer to a 2-qt. saucepan and keep warm over low heat.

4

Heat oil in a 12″ skillet over medium-high heat. Add cod; cook, turning once, until golden brown, about 4 minutes. Season with salt.

5

Divide pea purée among 6 serving plates and top with cod; spoon over sauce and garnish with dill.