Seared Cod Cheeks with Lemon-Butter and Peas

Golden-seared cod cheeks swim in bright lemon-butter with sweet peas and soft onion. The plate echoes Salt Snow on the Flakes, when Newfoundland shore crews hauled silver cod onto splitting stages in the Cod Rush North.

Serves 4

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Ingredients

• 1 1/2 pounds cod cheeks
• 6 tablespoons butter
• 1 medium yellow onion
• 2 cups frozen green peas
• 1 lemon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1Pat cod cheeks dry with a clean cloth and lightly season with salt and black pepper.
2. 2Melt butter in a heavy skillet over medium-high heat and sear the cod cheeks 2-3 minutes per side until golden and just cooked through.
3. 3Remove cheeks to a warm plate, reduce heat to medium, add remaining butter and finely chopped onion, and cook until onion softens.
4. 4Add peas and the juice of half the lemon, stir until peas are hot and butter sauce has thickened slightly.
5. 5Return cheeks to the skillet to warm through, spoon sauce and peas over them, and finish with a few grinds of black pepper.