Sauteed Cod With Pea Cream

The cod is first marinated a couple of hours in the refrigerator with crushed mustard seeds. Then served on a bed of pureed peas and then topped with a light sauce. This recipe comes from a book to be published in February, "Fish: Recipes from the Sea" which comes from Italy's "Il Cucchiaio d'Argento (The Silver Spoon)". This is the authoritative guide to Italian cooking and is the best selling cookbook in Italy. Since it was commission in 1950 to collect hundreds of traditional recipes from throughout Italy, including regional specialties, it has been updated to keep up with modern trends. Found in "Saveur" magazine.

• Ready In: 2 hrs 20 mins
• Serves: 6

Ingredients

• 2 1⁄2 lbs cod fish fillets, cut into 2-inch pieces (boneless skinless)
• 1  tablespoon mustard seeds, lightly crushed
• 4  tablespoons unsalted butter
• 2  shallots, minced
• 3 1⁄2 cups peas, thawed (fresh or frozen)
• 1  cup water
•  kosher salt & freshly ground black pepper
• 2⁄3 cup half-and-half
• 2  tablespoons olive oil
•  fresh dill, for garnish

Directions

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