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View printable version of this recipe View all Field-Fresh Recipes SPRING EQUINOX CELEBRATION Serves 4 Oven Roasted Cod with Sweet Pea Puree: 1 bunch fresh watercress 1 10 oz. bag Sno Pac frozen peas 3 Tbsp. olive oil 1 1/2 Tbsp. fresh lemon juice 1/3 tsp. dried thyme 1 1/2 lb. cod 4 Tbsp. butter Pre-heat oven to 375 degrees. Rinse and drain watercress, set aside. Bring a small pot of water to a boil, add a dash of sea salt and the peas. Cook 1 minute until peas are bright green. Drain and transfer to a food processor fitted with a blade. Add the watercress, 2 Tbsp. olive oil, lemon juice and thyme. Puree until smooth. Season to taste with salt and pepper. Place sauce in a small bowl, cover and set on stove top to keep warm. Rinse the cod and pat dry. Cut into 4 portions and place on a baking sheet. Melt the butter with remaining 1 Tbsp. olive oil. Brush over the cod, season with salt and pepper. Roast in the oven 12-15 minutes until tender. Crispy Potatoes: 1 Tbsp. butter 1 tsp. olive oil 6 yukon gold potatoes 1/3 tsp. dried thyme Melt the butter and olive oil together. Wash potatoes and slice on a mandolin fitted with a waffle cut attachment. If you don’t own a mandolin, you can slice the potatoes thinly using a grater or a sharp knife. Place the potato slices in a single layer on a baking sheet use a second sheet if needed. Brush lightly with the melted butter mixture. Crumble the dried thyme over the top and season with salt and pepper. Place in the oven and bake 5 minutes, turn with a spatula and bake another 3-5 minutes until golden brown and crisp around the edges. Garnish of Spring Vegetables: Zest of 1 lemon 1 Tbsp. lemon juice 1 Tbsp. olive oil 1 Tbsp. butter 1 small clove garlic, minced 4 baby carrots, peeled and julienned 1 small red bell pepper, cored, seeded and julienned 1 C. fresh sweet peas, julienned 1 C. daikon radish, peeled and julienned Zest the lemon using a zester of the small grate on a grater. Set aside. Cut lemon in half and squeeze 1 Tbsp. of fresh juice, set aside. In skillet heat the olive oil and butter. Add the garlic and vegetables. Saute 1-2 minutes until bright in color but still crunchy. Add the lemon juice and season to taste with salt and pepper. To serve, place a pool of the puree on plates, top with the cod and the vegetable garnish. Sprinkle with lemon zest. Serve the crispy potatoes on the side. Grocery List: Sno Pac frozen peas Watercress Lemons Cod Yukon Gold Potatoes Dried Thyme (bulk spices) Olive oil Daikon radish Red bell pepper Baby carrots Fresh sweet peas Butter |
