Sea Cuisine
Potato & Herb Cod with Spring Pea Puree
Serves: 2
Serves: 2Prep time: 15 min
Prep time: 15 minCook time: 45 min
Cook time: 45 min
Ingredients
Preparation
Ingredients
- 1 package Sea Cuisine Potato Crusted Wild Cod
For the Spring Pea Puree
- 1.5 cups English Peas, defrosted
- 3/4 cup Half n' Half
- 1/2 cup White Onion, minced
- 2 each Garlic Cloves, smashed
For the Brown Butter Carrots + Spring Veggies
- 8 ounce Multicolor Carrots, sliced lengthwise or into 3/4" width pieces
- 3 each Radish, cut in half
- 1/2 cup Pearl Onions, defrosted
- 3/4 cup Water
- 2 tablespoons Unsalted Butter
- 1/2 each Lemon
- kosher Salt & Pepper, to taste
- **For the Potato & Herb 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!
