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. ---------------------------------------------------------------------------
Nutrition
Ingredients
