Potato Crusted Cod with Spring Pea Puree

Serves: 2

Prep time: 15 min

Cook time: 45 min

Ingredients

Preparation

**For the Potato Crusted Wild Cod** Preheat your oven to 425 degrees and follow the package instructions to fully cook the (2) cod portions.
**For the Spring Pea Puree** In a medium sized pot bring the half n half along with the onions and garlic to a gentle simmer. Immediately add the peas. Stir and bring back to a simmer before cutting the heat. Allow the contents to cool slightly before transferring everything to the bowl of a food processor or blender. Carefully process fully to create a smooth puree, opting to season with salt and white pepper if desired. Reserve set aside.
**For the Brown Butter Carrots + Spring Veggies** In a large skillet add the carrots and radishes along with the water. Bring the contents to a gentle simmer and cook reducing the liquid and tenderizing the veggies. Just before all of the water has evaporated add the reserved butter and continue cooking while stirring occasionally to brown the butter and caramelize the tender vegetables. If your vegetables are not tender you may add additional water to continue cooking them. Once tender and caramelized add the pearl onions to quickly brown them as well as the juice from the reserved lemon.
**To finish** Artfully arrange approximately 3/4 cup of spring pea puree to the bottom of a plate. Next top with the brown butter carrots, radishes and pearl onion. Top with Potato Crusted Wild Cod and enjoy!

Sea Cuisine