Seared Black Cod with Peas, Brown Butter and Horseradish
Recipes
Seared Black Cod with Peas, Brown Butter and Horseradish
October 22nd, 2025
Vilda Gonzalez
This recipe is a testament to the beauty of simple cooking, and proof that making a show-stopping fish dish can in fact be easy. The cod is seared in a hot pan to achieve a nice crispy skin, before being basted in a bubble bath of brown butter. Peas are added to the same pan–for ease of cleanup, yes, but also to soak up all of the buttery goodness left in the pan. The peas get a bright pop of acid from the zest and juice of a lemon, and a showering of horseradish acts as a bold pick me up for the whole dish.
Ingredients
- 2 6-oz filets Seremoni Grade Black Cod, skin on
- Fine sea salt to season
- 1 tsp neutral high smoke point oil, such as grapeseed or avocado
- 4 Tbsp salted butter
- 1½ cups english peas, defrosted from frozen
- Zest and juice of one lemon
- Freshly cracked black pepper to season
- 2 inch piece of horseradish, grated on a microplane
- Flaky salt to finish
Generously season the cod with fine sea salt, about ½ teaspoon per filet.
Heat a heavy bottomed frying pan over medium high heat. When quite hot and just beginning to smoke, add the oil to the pan and place the filets skin side down, at least one inch apart.
Hold the fish down with the weight of your fingers for the first couple of seconds, helping to prevent them from contracting from the heat of the pan. Cook the black cod, undisturbed, for 3 minutes.
At the 3 minute mark, reduce the heat to medium low and add the butter. The butter will sizzle and melt upon contact, and will very quickly begin to brown. Be mindful of the heat, as the butter can easily burn if the pan is too hot.
Baste the fish with the browning butter for an additional 2 minutes, then flip the fish and continue to baste the skin side for another minute. When done, the black cod should be a cloudy white and should feel flakey and supple to the touch. Tip: Insert a skewer into the thickest part of the filet, then touch it to your lips. If it is just warm, the fish should be cooked through. If it is hot, it’s likely over-done. If there is any resistance, the fish needs another minute.
Remove the cod from the pan and place it skin side up to rest.
Add the peas to the pan and cook them in the brown butter for a minute or two, until tender and warmed through. Season with a pinch of salt, the zest and juice of a lemon, and lots of black pepper. Note: If using fresh peas, give them a 30 second blanch in salted water before proceeding with the recipe.
To serve, spoon the lemony peas onto a plate. Spoon any residual brown butter over the peas. Place the cod, crispy skin-side up, on top of the peas. Finish with a pinch of flaky salt, then generously shower everything in freshly grated horseradish.