Spring is springing loud and clear in California - here's a tasty riff on a classic Miso Cod dish. It's very therapeutic to shell the peas - it feels like sloughing off the winter coat (especially the one that feels like a 2yr Covid winter coat)
1 lb fresh black cod fillets (divided into four equal portions)
2 cups fresh, shelled English peas, blanched (can substitute frozen peas)
1 cup chopped spring garlic
1 pound shiitake mushrooms
1 tbsp mirin
1 tbsp white miso
½ teaspoon rice vinegar
½ teaspoon toasted sesame oil
2 tbsp unsalted butter
Salt and pepper to taste
To make the topping, preheat oven to 400 degrees. Slice mushrooms, toss with some sesame oil and place on baking sheet. Sprinkle with salt and pepper and roast until nearly dehydrated, about 25 minutes. Once cooled, place in food processor and add ½ cup spring garlic, mirin, miso, vinegar and toasted sesame oil. Pulse until a smooth paste is formed. If it is too think, add a little water or mirin to thin until desired texture is reached.
Place cod fillets on baking sheet, skin side down, season with salt and pepper, then roast in 400 degree oven for about 15 minutes until firm but not flaky.
Meanwhile, melt butter over medium heat in sauté pan and add remaining green garlic. Cook for about one minute, then add peas and cook, stirring occasionally until heated through.
Arrange four warm plates and place peas in center. Top with cooked cod, then scoop mushroom mixture and dollop on top.
Serves four as an entrée.