Pan-Seared Alaska Cod Over Minted Pea Purée

Pan seared cod fillet with minted pea puree and pasta

  • Preparation Time: 15 minutes
  • Cook time: 10 minutes
  • Yield: 4 servings


  • 1/2 cup Water
  • 2 lbs frozen Peas, blanched
  • 1 pkg (0.6 ounces) fresh Mint, leaves only
  • Salt, to taste
  • 4 Alaska Cod Fillets (4 to 6 oz each)
  • Olive Oil
  • 1 tsp Lemon Pepper Seasoning


Add water, peas, and mint to a blender or food processor; season with salt to taste. Purée until almost smooth. Cover and keep warm over low heat.

Rinse any ice glaze from frozen Alaska cod under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of fillets with olive oil. Place cod in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn cod over and sprinkle with lemon pepper seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 9 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

To serve, spoon pea purée onto four plates. Top each with a cod fillet and serve immediately.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)