steamed wild pacific cod with green pea purée and cherry tomato salad

by Heguiberto on April 4, 2011

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I confess I thought we’d eat out much more during our kitchen remodel. It just hasn’t happened, since neither of us could really get into it. Cooking at home is just too fun. As it turns out, the single, plug-in electric burner on the dining room table and the grill on the porch have saved us. We have been able to cook many of our simple “work-horse” dishes with these. Thank goodness!

steamed wild pacific cod with green pea purée and cherry tomato salad

steamed wild pacific cod with green pea purée and cherry tomato salad

Clean-up is a nightmare without a kitchen sink or dishwasher, and the whole apartment remains a complete mess, but it is nice to feel empowered. You can live fully even kitchen-less. Who knew? I suppose this has been a bit like camping, though I cannot imagine doing that for three or four weeks in a row…

I was thinking about spring when I made this dish, even though our vegetable markets are still carrying lots of winter produce. That’s the reason I used organically grown fresh frozen peas here. Fresh peas should be coming out soon, so look for them at your local markets. The codfish was fresh wild caught in the Pacific Northwest.

Especially considering the limitations, I think this dish came out pretty good. Steven said it looked and tasted like something from a gourmet restaurant. What a compliment.

who says that you cannot cook gourmet in primitive working conditions

who says that you cannot cook gourmet in primitive working conditions

steamed wild pacific cod with green pea purée and cherry tomato salad

for the green pea purée:

1lb fresh or frozen green peas
4 tbsp grated parmigiano-reggiano cheese
2 cloves garlic
4 tbsp extra virgin olive oil
salt and black pepper to taste

for the fish:

1lb fresh codfish
salt and black pepper to taste
2 slices red onion
juice of ½ lemon
5 sprigs fresh oregano
2 tbsp olive oil
red pepper flakes to taste

for the cherry tomato salad:

1 pint cherry tomatoes, halved
salt and black pepper to taste
1 to 2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
5 basil leaves shredded and tossed with tomatoes just before serving

Pre-heat grill to highest temperature (ours gets to around 500F).

Toss tomato, salt, pepper, olive oil and balsamic vinegar together and let it macerate in room temperature for about 15 minutes. Toss with basil just before serving.

Line a small metal baking pan with aluminum foil, leaving enough extra to cover pan. Drizzle lined pan with a bit of olive oil, add oregano sprigs and onion slices. Gently arrange fish on top. Add salt, peppers, lemon juice and olive oil. Fold foil to seal. Put pan on grill and steam fish for 12-15 minutes.

Meanwhile bring two cups of lightly salted water to a boil. Add peas and cook for 2-3 minutes. Remove from heat and drain, reserving half a cup of cooking juices, and a couple of tablespoons of whole peas for decoration.

Throw garlic, cooked peas, olive oil, and reserved cooking juices in food processor. Purée until smooth. Process in cheese, salt and pepper. Adjust flavors if needed. Transfer purée back into the cooking pot and keep warm.

To serve, spoon some green pea purée in the center of a dish, carefully lay fish over it and to one side, and add cherry tomato salad to the other side. Garnish with reserved whole green peas.

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{ 7 comments… read them below or add one }

LeQuan April 4, 2011 at 9:19 am

This recipe sounds wonderful and very healthy. Kudos to you guys for cooking at home even without a kitchen. I have to agree though, cooking is too much fun, if only dishes cleaned themselves eh? Love your presentation with this. The colour contrast between the peas and tomato work beautifully together; and such a gorgeous piece of cod. Another lovely recipe. Hope the renovations are going well.
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tasteofbeirut April 4, 2011 at 9:24 pm

Yum! I am like you guys, I can cook even with one burner, hate to eat out constantly and much prefer to play in my own kitchen no matter how disheveled it looks!
This green pea purée is interesting and sounds real tasty: would make it too, maybe keep it whole even. Dish sounds delicioso.
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ritatower April 4, 2011 at 10:53 pm

The fish does look like it’s from a fancy restaurant. It could cost 25 bucks for sure in bigger cities!

Shelley April 5, 2011 at 2:47 pm

I can’t believe you were able to cook something so gorgeous looking on a single burner and a grill! My props to you both for handling the kitchen remod so well. I’d be a total wreck!
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Mari (@HarvestMari) April 7, 2011 at 10:45 am

YUM! That looks awesome! I’ve never made a pea puree, but I want to now. Love the colors. Looks like you guys had fun in Paso too. Would love to visit that area soon.
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Ana May 3, 2011 at 10:12 am

Wow! I had pea purée today. I thought I was crazy because I started doing it by accident when I didn’t put enough water to make a soup.
I put garlic and olive oil, ginger and now, next time: grated parmigiano-reggiano cheese. Thank you for this recipe.
I’m looking at your blog and these pictures are so amazing!
Thank you for the visit.
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Alaiyo Kiasi March 3, 2012 at 11:43 am

So delicious looking! I can depend on the two of you for amazingly different and amazing recipes. Cheers!
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