I love cod, it’s not a fishy fish, which I’ll admit I’m not a fan of. This fish is lightly seasoned with mustard powder, salt and pepper. And so a shallot and pea cream sauce pairs perfectly with sauteed cod.
Sauteed Cod with Creamed Shallots and Peas – 2 servings
2 boneless, skinless cod filets, halved if long
1 tablespoon mustard powder
2 tablespoons unsalted butter
1 shallot, finely chopped
2 1/2 cups frozen, thawed peas
Kosher salt and freshly ground black pepper, to taste
1/4 cup half-and-half
2 tablespoons olive oil
Sprinkle cod evenly with mustard powder, salt and pepper, and let marinate in the refrigerator for an hour. Meanwhile, heat butter in a a saucepan over medium heat. Add shallots; cook until soft, about 5 minutes. Add peas to shallots, 1/2 cup water, salt and pepper, and cover partially with lid, cook until water is almost entirely gone, about 10 minutes. Puree 3/4 cup pea and shallot mixture, half-and-half, and salt and pepper in a food processor; return to saucepan with remaining whole peas and keep warm over low heat. Heat olive oil in a large saute pan over medium-high heat. Add cod; cook, turning once, until golden brown, about 4 minutes per side. Season with salt. Divide pea puree among 2 serving plates and top with cod, serve immediately!