dinner · european
Brown Butter Cod with Mashed Potatoes & Minty Peas
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Instructions
1
Fill a medium pot halfway with cold water, stir in salt, cover, and set over high heat.
2
While the water heats, peel the potatoes and cut them into 1.5-inch chunks, adding them to the pot and re-covering.
3
Pick the mint leaves and chop them finely, then zest the lemon and cut it in half.
4
Smash and peel the garlic clove with the flat of the knife, and drain the capers.
5
Put the frozen peas in a microwave-safe serving bowl with 2 tbsp water, cover with a plate, and microwave 4 minutes until hot.
6
Once the pot boils, uncover, lower to a steady simmer, and cook the potatoes 15 to 18 minutes until a knife slides through.
7
Smash the hot peas roughly with a fork, then stir in olive oil, lemon zest, juice from one lemon half, mint, and salt; cover with the plate.
8
When the potatoes have simmered about 12 minutes, set a 10-inch skillet over medium-high heat with olive oil.
9
While the skillet heats for 2 minutes, pat the cod fillets dry with paper towels and season both sides with salt and pepper.
10
Lay the cod in the shimmering oil and sear undisturbed 4 minutes until a golden crust forms and the flesh turns opaque halfway up.
11
While the cod sears, drain the tender potatoes in a colander and return them to the hot pot.
12
Mash the potatoes by hand with butter, milk, salt, and pepper until fluffy and smooth, then cover to keep warm.
13
Flip the cod, add the remaining butter and smashed garlic, and cook 1 to 2 minutes, swirling, until the butter foams and smells nutty with brown flecks.
14
Add the capers, tilt the pan, and spoon the foaming brown butter over the cod for 2 minutes until it flakes easily at 145 F.
15
Pull the skillet off the heat and squeeze the remaining lemon half into the brown butter, swirling to combine.
16
Spoon the mash onto plates, set the cod on top with the minty peas alongside, and drizzle the lemony caper brown butter over everything.
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