Pan-Seared Lemon Pepper Cod over Minted Pea Puree
Prep time
Cook time
Total time
See the post above for recommendations on side dishes to serve with this recipe.
Serves: 4 servings
  • 2 pounds frozen or fresh peas, blanched
  • ½ cup water
  • 1 package (0.6 to 0.7 ounces) fresh mint, leaves only
  • Salt, to taste
  • 4 Alaska cod fillets (4 to 6 ounces each), fresh, frozen or thawed
  • Olive oil
  • 1 teaspoon lemon pepper seasoning (such as Simply Organic)
  1. Add peas, water and mint to a blender or food processor and season with salt. Briefly puree, taste test, and add more salt if needed. Puree until almost smooth. Cover and keep warm.
  2. If frozen, rinse the ice glaze from the cod under cold water and pat dry with paper towel.
  3. Heat a heavy, nonstick skillet over medium-high heat. Brush both sides of the fillets with olive oil and add them to the skillet. Cook, uncovered, for about 3 to 4 minutes, until browned. Shake the pan occasionally to keep fish from sticking.
  4. Turn the cod over and sprinkle with the lemon pepper seasoning. Cover the pan tightly and reduce the heat to medium. Cook an additional 6 to 9 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook until the fish is opaque throughout.
  5. To serve, spoon pea puree onto 4 plates. Top each with a cod fillet and serve immediately.
Nutrition Information
Calories: 319 Fat: 5g Saturated fat: 1g Carbohydrates: 34g Sodium: 393mg Fiber: 12g Protein: 37g Cholesterol: 65mg
Recipe by Go Dairy Free at