A delicious Asian-inspired cod dish, that takes mushy and marrowfat peas to a whole new level. Perfect for treating yourself at the weekend and one we know the whole family will enjoy!
You’ll need some of these!
Give them a try, they’re pealicious!
Miso Cod with Mushy Pea and Wasabi Puree, Marrowfat Peas, Roasted Garlic, and Pea Shoots
Ingredients
For the cod
2x cod loin
35ml sesame oil
75g miso paste
1 tsp rice vinegar
1 tbsp lemon juice
For the mushy pea & wasabi puree
125g Batchelors Mushy Peas
1 tsp wasabi
25ml water
1/4 tsp salt
To decorate the plate
10g Batchelors Marrowfat Peas
35g roasted garlic cloves
10g pea shoots
10g pumpkin seeds
Method
- Mix together the sesame oil, miso, vinegar and lemon juice. Whisk until combined then brush over the cod loins and put in the fridge for at least an hour
- Put the mushy peas, wasabi, water and salt into a blender and blend until smooth
- Dress the plate with pea shoots, roasted garlic and toasted pumpkin seeds
- Serve with tender stem broccoli and sauteed potatoes
RELATED RECIPE
Yeah, that’s right there’s more to mushy peas than fish and chips and just being on the side of a plate. We would definitely recommend the mushy pea fritters… go on treat yourself.
