Cod with Peas, Pancetta, and Wilted Lettuce

 This dish is super simple. I don't normally like peas but with the addition of pancetta, lettuce, and creme fraiche, they really completed the dish.















INGREDIENTS

• 2 tablespoons olive oil
• 4 6-ounce fillets of cod
• Salt and pepper
• 4 ounces diced pancetta
• 4 cups thawed frozen peas
• 1 head of baby gem lettuce, sliced
• 2 tablespoons of chopped flat leaf parsley, plus extra for garnish
• 4 tablespoons crème fraîche

DIRECTIONS

In a large nonstick skillet, heat the olive oil over high heat.  Season the cod with salt and pepper.  When the oil shimmers, place the cod presentation-side-down in the hot skillet.  Sear for 4 to 5 minutes, until the fish takes on a nice golden crust.  Then turn over, and finish cooking for 1 minute.  Take the skillet off the heat, and remove the cod to a plate.  Set aside.

Add the pancetta to the same skillet, and return to medium-high heat.  Brown the pancetta until it starts to become crisp—2 to 3 minutes.  Add in the peas and warm through, stirring often.  Add 2 tablespoon of water, the lettuce, the parsley, and the crème fraîche.  Stir over the heat until the crème fraîche has melted and the lettuce is just beginning to wilt.  Season with salt and pepper.
To plate, make a bed of the peas.  Top with the cod.  Garnish with parsley.  I recommend good crusty bread on the side.

Source: http://www.frenchrevolutionfood.com/2012/08/crispy-seared-cod-with-peas-pancetta-and-wilted-lettuce/

Fresh Cod in a Paper Bag with Zucchini, Tomatoes, and Mint

 Cooking fish in parchment paper is easy and makes for a great presentation when you open it up. You can change out the veggies and herbs to suit your tastes.

Ingredients

• 2 small to medium zucchini, thinly sliced
• 2 boneless, skinless cod fillets, about 6 ounces each
• Kosher salt and freshly ground black pepper
• 1/2 small red chili, thinly sliced, or a pinch of dried chili flakes
• 1 medium clove garlic, chopped (about 1 teaspoon)
• 8 leaves fresh basil
• 12 leaves fresh mint
• 16 cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons dry white wine

Procedures

1. Preheat the oven to 450°F. Assemble the packets: Tear off two large recangles of parchment or foil, about 12- by 24-inches. Fold each over crosswise to crease, then open again. Divide the zucchini between the two and spread them out in a small pile one half of the parchment, leaving a one-inch border. On top of each bed of zucchini, place the cod, and season everything with salt and pepper. Then top with half the chili, garlic, basil, mint, and tomatoes. Over each packet, spoon 1 tablespoon each of olive oil, butter, and wine.
   
   
2. For the packets in half, then seal the edges by crimping, starting at one corner and slowly working your way around. Place the sealed packets on a baking sheet, and bake until fish is cooked, about 12 minutes. Serve packets directly on dinner plates and open at the table.
   
   
   
   Source: http://www.seriouseats.com/recipes/2012/06/very-easy-fish-cod-en-papillote-with-zucchini-cooking-in-a-bag.html?ref=search