Sautéed Cod with Pea Cream Sauce

As you might, or might not know, I make a menu each week, so I can plan and budget out the coming week.  I’ve done this for the past 2-3 years.  And I stick to it like glue! This week, I planned on Cod for dinner tonight, but I had no idea how I was going to cook it.  We’ve broiled it, baked it, BBQ’d it, and while those are great ways of cooking cod, I’m just wanted to try a different method .  So today, while I was working, I receive an email from Saveur.com, for Greek Macaroni and Cheese.  I was intrigued and opened the email to see the recipe.  Before I got to it, I notice the recipe for Sautéed Cod with Pea Cream Sauce.  I was like, wow that’s it, and I had every ingredient at home, I am so making this! Oh, and by the way, I still haven’t looked up the Greek Mac and Cheese recipe……

Sautéed Cod with Pea Cream Sauce

Ingredients:

This is the picture from Saveur.com

2½ lb. boneless, skinless cod filets, cut into 2″ chunks

1 tbsp. mustard seeds, lightly crushed

4 tbsp. unsalted butter

2 shallots, finely chopped

3½ cups fresh or frozen, thawed peas

Kosher salt and freshly ground black pepper, to taste

⅔ cup half-and-half

2 tbsp. olive oil

Roughly chopped dill, to garnish

Instructions:

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

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.

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.

My version

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

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