Sautéed Cod With Pea Cream Recipe 445

SAUTEED COD WITH PEA CREAM

Steps:

• Sprinkle cod, on both sides, with crushed mustard seeds; let marinate in the refrigerator for 2 hours.
• Meanwhile, prepare the sauce: Heat butter in a skillet over medium heat; add shallots and cook until softened, about 5 minutes.
• Add peas, 1 cup water, and season with salt and pepper; partially cover and let reduce for about 10 minutes and keep warm.
• Remove 3/4 cup of the peas and puree in a food process with the half and half and some salt and pepper; transfer to a saucepan, cover, and keep warmed over low heat.
• Heat oil in another skillet over medium high heat; add cod and cook until golden, turning once, about 4 minutes; season with salt.
• To serve: Spoon pea puree into serving dishes; top with cod and sauce, garnish with fresh dill.

AIR-FRIED SESAME-CRUSTED COD WITH SNAP PEAS

Steps:

• Brush the air fryer basket with vegetable oil and preheat to 400 degrees F (200 degrees C).
• Thaw fish if frozen; blot dry with paper towels, and sprinkle lightly with salt and pepper.
• Stir together butter and sesame seeds in a small bowl. Set aside 2 tablespoons of the butter mixture for the fish. Toss peas and garlic with remaining butter mixture and place in the air fryer basket.
• Cook peas in the preheated air fryer in batches, if needed, until just tender, tossing once, about 10 minutes. Remove and keep warm while cooking fish.
• Brush fish with 1/2 of the remaining butter mixture. Place fillets in air fryer basket. Cook 4 minutes; turn fish. Brush with remaining butter mixture. Cook 5 to 6 minutes more or until fish begins to flake when tested with a fork. Serve with snap peas and orange wedges.

SAUTéED COD WITH PEA CREAM RECIPE - (4.4/5)

Steps:

• Sprinkle cod evenly with mustard seeds and let marinate in the refrigerator for 2 hours. Meanwhile, heat butter in a 10-inch skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add peas, 1 cup water, and salt and black pepper, and cover partially with lid; cook until sauce is reduced, about 10 minutes. Set sauce aside and keep warm. Purée 3/4 cup peas, half-and-half, salt, and black pepper in a food processor; transfer to a 2-quart saucepan and keep warm over low heat. Heat oil in a 12-inch 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.

SAUTEED COD ON SNOW PEAS AND CABBAGE WITH MISO SESAME VINAIGRETTE

Steps:

• Make vinaigrette:
• Purée all vinaigrette ingredients in a blender until smooth.
• Sauté cabbage:
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.
• Cook fish:
• Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.
• Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

SAUTEED PEAS AND RED ONION

Steps:

• Heat 2 tablespoons butter in a large skillet over medium. Add onion, and season with salt and pepper. Cook, tossing occasionally, until onion begins to soften, 2 to 3 minutes.
• Add peas; cover skillet, and cook, stirring occasionally, until peas are warmed through and tender, 6 to 10 minutes. Remove from heat.
• Add remaining tablespoon butter; stir until melted. Season with salt and pepper, and serve.