Sauteed Cod With Pea Cream - cooking recipe

Ingredients

2 1/2 lbs cod fish fillets, cut into 2-inch pieces (boneless skinless)
1 tablespoon mustard seeds, lightly crushed
4 tablespoons unsalted butter
2 shallots, minced
3 1/2 cups peas, thawed (fresh or frozen)
1 cup water
kosher salt & freshly ground black pepper
2/3 cup half-and-half
2 tablespoons olive oil
fresh dill, for garnish

Preparation

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.