Cod with pea purée, lemon and potatoes
Pan-fried cod loin with a bright green pea purée flavoured with mint and lemon, boiled potatoes and lemon wedges. Horseradish goes well with it. It is often served with brown butter, and lightly salted cod is a common variant.
- 30 minTime
- 23 minHands-on
- 4Portions
- ≈ 44 krper portion
- 440kcal per portion
Ingredients for 4 portions
- 500 gGreen peas, frozen
- 1 tbspButter, for the purée
- 3 ½ tbspMint, or dill
- 1Lemon
- 500 gCod fillet, cod loin, in 4 pieces
- to tasteSalt
- to tasteBlack pepper
- 1 tbspButter, for frying
- 1 tbspRapeseed oil
On the side
- 800 gPotato, waxy
Method
- Peel the potatoes and halve any large ones. Put them in a saucepan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Cook the peas in lightly salted water for 3 minutes. Drain, keeping a splash of the cooking water.
- Grate the zest from the lemon. Blend the peas with the butter, mint, lemon zest and a little lemon juice to a smooth purée with a stick blender. Loosen with a little cooking water if too thick and season with salt.
- Season the cod with salt and pepper. Heat the butter and oil in a frying pan and fry the fish over medium heat for 3–4 minutes per side, until golden and just white all the way through.
- Cut the rest of the lemon into wedges. Drain the potatoes and serve the cod on the pea purée with the potatoes and lemon wedges.
The cost is estimated from Swedish grocery prices.
