Two Peas and a Cod
By Esther Boateng
Take the guesswork out of cooking with this fuss-free fish recipe. Start with a puree of petit pois peas, aka mushy peas, an old-time British favorite, top them with warm organic sea island red peas lightly flavored with ghee and pepper salt, and finish with delicately seasoned baked cod, or other flaky white fish. This is simple food, simply cooked, and tastes simply divine.
Two Peas and a Cod
Rated 5.0 stars by 1 users
Category
Main
Servings
2

Ingredients
- 2-3 garlic cloves, crushed
- 2-3 green onions, chopped
-
1 tsp. Dr. Cowan’s Garden Sea-Vegetables Powder
- 1 tsp. Dr. Cowan’s Garden Wild Ramp Powder
-
Drizzle Dr. Cowan’s Garden Lemon Infused Organic Extra
Virgin Olive Oil
- 2 portions cod
-
1 cup Dr. Cowan’s Garden Organic Sea Island Red Peas, cooked according to package instructions
- 2-3 cups frozen petite pois peas, heated
-
Dr. Cowan’s Garden A2/A2 Ghee for Organic Sea Island Red
Peas (optional)
-
Pinch of Dr. Cowan’s Garden Pepper Salt for Organic Sea
Island Red Peas (optional)
Directions
Directions for Fish:
Pre-heat oven to 400 degrees F.
Peel and crush garlic cloves.
Chop green onions.
Add garlic, onions, sea-vegetables powder, wild ramp, and olive oil to a small bowl and mix.
Place cod on a baking tray and pour the marinade over the cod.
Bake for up to 20 minutes or until cooked throughout.
Directions for Peas:
Add petite pois peas and olive oil to a food processor and blend for a few seconds until sufficiently mushy.
Scoop out the mushy peas from the food processor and center them on a plate.
Heat the already cooked Sea Island Red Peas in a pan with a knob of ghee and pepper salt.
When the ghee has melted and the red island peas are sufficiently warm, place them on top of the other peas.
Arrange the cod on top of the sea island red peas.
Squeeze lemon over the cod, or drizzle with olive oil and serve.
Recipe Note
To prevent the petit pois peas from sticking to the sides of the food processor, add more peas and oil if necessary.
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