There are so many things in life that I love to eat and fresh fish is at the top of my list. Living in Seattle pretty much means that I can get my hands on some of the freshest fish available. If I have some time spare, I'll sometimes drive down to pike place market, grab some fresh fillets, flowers, and make a little afternoon out of it, but if I'm short on time, the fish from my local market will do just fine.
I have been on a cod kick lately, and I wanted to make a recipe that was easy to put together, but tastes like it takes hours to make. Since cod is such a mellow tasting fish, I wanted to jazz it up with a lovely white wine and butter sauce, and a burst of color from the pea puree. Plus, using wine in this dish means you get to sip on a glass while you cook, which is never a bad thing.
You can find the recipe for my pea purée below, but if you want to get the recipe for this delicious herbed crusted cod, then head over to La Crema's blog now.
2 cup frozen peas
1 tablespoon salted butter
1 small shallot, roughly chopped
1 glove garlic
4 tablespoon heavy cream
6 basil leaves
4 tablespoons freshly grated parmesan cheese
2 teaspoons lemon juice
salt and pepper to taste
Equipment: Small pot, microplane zester
Place peas in a pot of lightly salted boiling water and cook for 3-4 minutes, or until tender. Drain the peas, reserving a bit of of water, and add them to a food processor or blender.
In a small skillet, melt one tablespoon butter over medium heat. Add the shallot and cook until tender. Add the garlic to the skillet and cook until fragrant, about 30 seconds or so. Remove pan from heat and add the shallots and the garlic to the peas, followed by the cream, basil leaves, parmesan cheese, lemon juice, and adding salt and pepper to taste
Purée the peas until smooth, adding a little of the water from the cooked peas the texture seems too thick. Spoon purée back into the small skillet and cover to keep warm.
Click here to get the rest of the recipe!
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