Pan-Seared Cod over Minted Pea Puree Recipe

Pan-Seared cod over Minted Pea Puree Recipe is one of those dishes that I always drool over in a restaurant but never really think about making at home.

The cod is pan-seared to a golden brown, giving it a crispy exterior and a tender, flaky interior.

The minted pea puree provides a fresh and vibrant contrast to the rich and buttery cod.

This recipe is easy and doable enough, however. Don’t you think it’s time to serve some restaurant-style dishes at home?

Be sure to check out the rest of our seafood and fish recipes, too!

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Pan Seared Cod with Minted Pea Puree Recipe | Mommy Evolution

Pan-Seared Cod over Minted Pea Puree

Ingredients:

  • 1/2 cup water
  • 2 pounds frozen or fresh peas, blanched
  • 1 package (0.6-0.7 ounces) fresh mint, leaves only
  • salt, to taste
  • 4 Alaska cod fillets (4-6 ounces each), fresh, frozen or thawed
  • olive oil
  • 1 teaspoon lemon pepper seasoning
Cod with Minted Pea Puree Recipe - square

Directions for Pan-Seared Cod over Minted Pea Puree Recipe:

Add water, peas and mint to blender or food processor; season with salt. Puree until almost smooth. Cover and keep warm.

If frozen, rinse ice glaze from cod under cold water; pat dry with paper towel. Heat heavy, nonstick skillet over medium-high heat. Brush both sides of fillets with olive oil.

In heated skillet, cook cod, uncovered, about 3-4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn cod over and sprinkle with lemon pepper seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6-9 minutes for frozen cod or 3-4 minutes for fresh/thawed fish. Cook until fish is opaque throughout.

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To serve, spoon pea puree onto 4 plates. Top each with cod fillet and serve immediately.

fish with fettuccini

You can find more recipes and nutritional values for your favorite seafood at wildalaskaseafood.com.

Pan-Seared Cod over Minted Pea Puree Recipe

Pan-Seared Cod over Minted Pea Puree Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Pan-Seared cod over Minted Pea Puree Recipe is one of those dishes that I always drool over in a restaurant but never really think about making at home. It's easy and doable enough, however.

Ingredients

  • 1/2 cup water
  • 2 pounds frozen or fresh peas, blanched
  • 1 package (0.6-0.7 ounces) fresh mint, leaves only
  • salt, to taste
  • 4 Alaska cod fillets (4-6 ounces each), fresh, frozen or thawed
  • olive oil
  • 1 teaspoon lemon pepper seasoning

Instructions

  1. Add water, peas and mint to blender or food processor; season with salt. Puree until almost smooth. Cover and keep warm.
  2. If frozen, rinse ice glaze from cod under cold water; pat dry with paper towel. Heat heavy, nonstick skillet over medium-high heat. Brush both sides of fillets with olive oil.
  3. In heated skillet, cook cod, uncovered, about 3-4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn cod over and sprinkle with lemon pepper seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6-9 minutes for frozen cod or 3-4 minutes for fresh/thawed fish. Cook until fish is opaque throughout.
  4. To serve, spoon pea puree onto 4 plates. Top each with cod fillet and serve immediately.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 99mgSodium: 516mgCarbohydrates: 18gFiber: 7gSugar: 7gProtein: 47g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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3 Comments

  1. Beautiful pictures! This looks and sounds absolutely delicious! I need more fish in my life!

  2. Jennifer, I made this tonight & it was fantastic!! The kids sadly wouldn’t go for the pea puree, mine wasn’t quite as gorgeous looking as yours in the photos 🙂 But the taste was awesome, and so healthy, thanks for the idea!

    1. Yeah! So glad you tried it out and liked it 🙂 Presentation is always tough…. and trust me, when I’m running around putting dinner on the table on a weekday, presentation is about the last thing on my mind!

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