- 11/2 lb. cod filets (thick cut)
- 3 tsp. finely minced lemon rind
- 4 tbsp fresh lemon juice
- 3 tbsp chopped fresh parsley
- ¼ tsp. salt pinch of cayenne Pureed peas
- 1 medium onion, coarsely chopped
- 4 medium cloves garlic, coarsely chopped
- 1 tbsp. + 3 tbsp. chicken or vegetable broth
- 15 oz frozen sweet peas
- 4 tbsp. sunflower seeds salt and while pepper to taste
- Preheat oven to 400*F (200*C).
- Chop garlic and let sit for 5 minutes.
- Mix together minced lemon rind, lemon juice, chopped parsley, salt and cayenne.
- Rub cod filets generously with mixture and place in Baking dish, Place fish in oven and bake for about 10-15 minutes.
- While fish is baking, heat 1 tbsp broth in a 10 inch stainless steel skillet. Saute onion in broth over medium heat for about 4 minutes, stirring frequently until translucent. Add garlic and continue to sauté for another minutes. Add 3 tbsp. broth, peas sunflower
- Seeds, salt and pepper, and heat for about 3 minutes.
- Puree pea mixture in blender, scraping the sides with a rubber spatula from time to time to mix well.
- Serve cod with peas, If there is a little juice in the pan, you can drizzle if over the fish and peas.
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