Spring!

Now that April has rolled around, it is time for green things, light things, spring things.  Never mind that where I am, it is not exactly warm yet... but it is getting there.  For Bostonians like me, even if it is 30 degrees out, spring starts when the Red Sox start to play.  Today, I am going to my first game of the season, so spring is here!  When spring starts I am drawn to pretty green things at the market  - peas, asparagus, spring onions, artichokes.  I can't get enough green.  I saw this dish in Saveur Magazine and it just seemed like spring on a plate.  For now I used frozen peas, but pretty soon I will make this again with some fresh ones.  This is a great dish to welcome spring and other than a little bit of cream, it is good for you too.

Cod and Pea Cream, from Saveur
(printable recipe)

Ingredients
2 and 1/2 pounds of boneless skinless cod filets, cut into single serving or smaller pieces
1 tablespoon mustard seeds, lightly crushed
3 tablespoons butter
2 shallots, finely chopped
3 and 1/2 cups fresh or frozen peas
salt and pepper to taste
1/3 cup half and half
2 tablespoons olive oil
dill for garnish

1. Sprinkle cod with mustard seeds and let marinate in refrigerator for 2 hours.
2. Heat butter in in a sauce or skillet pan until melted, add shallots and cook until softened, five minutes.
3. Add peas and 1 cup of water and salt and pepper.  Cook, partially covered over medium low heat for 10 minutes until sauce is reduced a bit.
4. Set sauce aside and keep warm.
5. Take 2 cups of the peas and combine with the half and half in a blender and puree.
6. Transfer to a small saucepan and keep warm.
7. To cook the fish, heat the olive oil in a large skillet over medium high heat.
8. Add cod and cook until golden browned, about 3 minutes a side.
9. Salt the fish.
10. To serve, spoon some pea cream at the bottom of a plate, place cod pieces on top and then pour some of the pea sauce over.  Garnish with chopped dill.