Best Sautéed Cod With Pea Cream Recipes
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.
Provided by threeovens
Categories European
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 386.5, Fat 17.1, SaturatedFat 7.7, Cholesterol 111.8, Sodium 119.4, Carbohydrate 17.2, Fiber 5.3, Sugar 5.7, Protein 40.1
BAKED COD IN CREAM SAUCE
This baked cod is hands-down my favorite fish dish. It turns out perfectly flaky every time. The flavorful, creamy sauce puts it over the top!
Provided by Erica Walker
Categories Dinner Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 400-degrees.
- Prepare cream sauce (see instructions below) and set aside, keeping warm.
- Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt.
- Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
- Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
- Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.
- Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.
- When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.
- Keep a CLOSE eye on it to make sure it doesn't start to burn.
- Remove from oven and serve with potatoes, rice, or vegetables.
Nutrition Facts : Calories 531 kcal, Carbohydrate 27 g, Protein 41 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 157 mg, Sodium 764 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SAUTéED COD WITH PEA CREAM RECIPE - (4.4/5)
Provided by garciamoss
Number Of Ingredients 9
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.
BROTHY COD WITH PEAS AND MUSHROOMS
In this recipe, tender, flaky cod is poached in a light, flavorful broth that optimizes bottled clam juice, a versatile yet underused ingredient. The juice is perfect for weeknight cooking, when shortcuts to big flavor are key, and it adds a subtle, briny backbone to any broth. This broth is also infused with rich shiitake mushrooms, aromatic garlic and a generous boost of bright ginger. Pearl couscous gets toasted before boiling, adding nutty notes to the soup. It also contributes delightful chewiness, but other small pastas like ditalini or orzo are also good substitutes, though cook time may need to be adjusted accordingly.
Provided by Kay Chun
Categories dinner, lunch, weeknight, seafood, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, heat 2 tablespoons oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 minute.
- Add mushrooms and the remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until lightly golden, about 3 minutes. Add couscous and stir until lightly toasted, about 2 minutes.
- Add clam juice and 5 cups water, and bring to a boil over high heat. Reduce heat to medium and simmer until couscous is al dente, about 10 minutes.
- Add cod and peas and bring back to a simmer. Cook, stirring occasionally, until fish is flaky and and cooked through and couscous is tender, about 5 minutes longer. Stir in scallions and season with salt and pepper.
- Divide cod, vegetables and couscous across bowls, and top off with remaining broth. Serve warm.
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