Buttered Cod with Warm Spring Salad of Leeks, Peas and Bacon

Since we’re “this close” to spring, I have been craving beautiful spring-like veggies. When I think of tender, spring vegetables, some of the first things that come to mind for me are peas and leeks. They are so vivacious, green and fresh. 

Fresh, flaky cod gives me the same feeling of freshness and purity, so naturally I accessorized this warm salad with a simple buttery cod. The freshness of this meal is ever-so-slightly offset by savory, salty bacon, sweet mint, and fresh lemon juice, which results in a magical melding of depth and lightness is flavor at the same time. 

This meal would be perfect for a super-quick weeknight meal or a weekend lunch. It’s the ideal trifecta of healthy, colorful and quick.  


2 cod fillets

2 Tbsp. butter

2 strips of bacon ,cooked and chopped into small pieces

2 leeks (white parts only), cleaned and thinly sliced 

1 ½ c. peas, fresh or frozen

Juice from one lemon

2 tsp. fresh mint, chopped

Salt and pepper to taste

Heat a skillet over medium high heat. Cook the bacon until it is cooked to your liking. Add the leek and cook for 3-4 minutes, or until the leeks are soft. Add in the peas, mint, and lemon juice and cook until the peas are hot and cooked through, about 3 minutes. Remove from heat, season with salt and pepper and cover. 

Pat the cod fillets dry and season with salt and pepper on both sides. To cook the cod, heat butter in a new skillet over medium high heat. Cook the cod for about 2 minutes on each side, or until cooked through. 

To assemble, place the pea mixture in the center of a plate. Top with a cod fillet.

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