Pan-fried cod with mashed peas

Step 1

If needed, defrost your cod. In a pot of boiling water, cook the peas for 8 minutes.

Step 2

While the peas are cooking, make the beurre blanc sauce. First, chop the shallots.

Step 3

In a pan on low heat, add a dab of butter and the shallots. Cook for 2 minutes, stirring frequently.

Step 4

Add the red wine vinegar and cook until evaporated.

Step 5

Add half the butter, little by little, on very low heat while mixing with a whisk to emulsify the sauce. Add salt & pepper and remove from the heat.

Step 6

Once the peas are cooked, drain and add the remaining butter. Mix using an immersion blender or food processor. If too thick, add a little bit of water.

Step 7

Keep the peas warm in a pan on low heat.

Step 8

In a pan on medium heat, add a drizzle of olive oil and the cod. Cook on each side for about 2 minutes. Add salt & pepper.

Step 9

Serve the fish with the mashed peas and drizzle the beurre blanc sauce. Enjoy!