Alaska Cod with Asparagus & English Peas
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 5
Ingredients
- 1 pound Cod
- 1 bunch asparagus, peeled, blanched
- 2 C English peas, blanched
anchovy butter sauce
- olive oil, as needed
- 4 garlic cloves, minced
- ¼ cup anchovy filets, chopped
- ¼ cup butter, cold
- ⅓ cup parsley, chopped
- 1 lemon
- mustard or broccoli blossoms, as needed
Preparation
-
Step 1 Prepare the cod
Portion the cod into 5 smaller, equal sized portions. Pat dry with a paper towel and season both sides with salt. Place a large sauté pan over medium high heat and coat the bottom generously with neutral oil. When the oil starts to smoke, carefully add each portion of cod to the pan. Cook for 3-4 minutes on each side, or until golden brown.
-
Step 2 Make the sauce
Place a sauté pan over medium high heat and coat the bottom with olive oil. Add minced garlic and sauté until barely golden brown, then add chopped anchovy, using the back of a spoon to help break up the pieces. Cook for 1-2 minutes before adding cold butter. Turn off heat and add Italian parsley and whisk to create an emulsified sauce. Add lemon juice to taste.
-
Step 3 Serve
Add blanched peas and asparagus to the Anchovy Butter Sauce and stir to coat. Place the cooked cod in the bottom of a shallow bowl and spoon over the peas, asparagus and more of the sauce. Garnish with mustard blossoms and enjoy!
