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Pan Seared Cod with Sweet Spring Pea Puree from Relish Chef Arvin Dhansew

Last updated 5 years ago

Pan Seared Cod with Sweet Pea Puree, Orange and Fennel Salad


6-six ounce portion of cod skin on

2 cups of blanched sweet peas

2 cups of milk

2 sprigs of thyme

2 orange peeled and segmented

2 bulb of fennel shaved thin and soak in ice water

¼ cup of red wine vinegar

½ cup of extra virgin olive oil



Place pea in pot with thyme and cover with milk

Bring to simmer and cook for 5 min do not boil

Remove pea and add to blender with motor running carefully add milk until mixture reaches mashed potato consistency

Season and keep warm


Dry fish thoroughly and season with salt and pepper

Heat sauté pan on medium heat and add 4 tbl of oil

Place fish skin side down, do not over crowd pan, and cook in batches if necessary

Gently press fish with spatula to avoid curling

Do not flip for this will make skin crispy, place pan in oven to finish cooking about 7 mins


Dry fennel by removing and place on paper towel

In mixing bowl add orange segments and fennel

Add olive oil and vinegar and season with salt and pepper to taste


On plate add a dollop of pea puree and smooth with the back of a spoon

Place fish directly on top of puree skin side up

Place about 4oz of orange and fennel salad on top of fish

Spoon some of the of the residual dressing around plate






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