Atlantic Cod Recipe

Prepare cod

Pat cod fillets dry with paper towels. Season both sides evenly with 1.5 tsp salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare other components.

Cook cod

Heat a large sauté pan over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter foams and oil shimmers, add cod fillets (space apart). Sear without moving for 3 minutes until a golden crust forms. Carefully flip and reduce heat to medium. Continue cooking 2–3 minutes more (depending on thickness) until fish is opaque and flakes easily with a fork (internal temp ~135–140°F / 57–60°C). Transfer to a warm plate and loosely tent with foil to rest.

Finish lobster meat

In a small skillet over medium heat, melt 1 tbs unsalted butter. Add the chopped cooked lobster meat and gently warm for 1–2 minutes until just heated through — do not overcook. Stir in 1 tbs lemon zest and 1/4 tsp sea salt. Remove from heat and keep warm. Set aside a couple small pieces for garnish if desired.

Cook gnocchi

Bring a medium pot of salted water to a gentle boil. If using fresh or refrigerated gnocchi, drop them into boiling water in batches; they are done when they float, about 1–2 minutes. Use a slotted spoon to transfer gnocchi to a plate. If using frozen, follow package directions, then drain and reserve.

Sauté gnocchi and peas

In a large sauté pan over medium heat, add 1 tbs olive oil and 1 tbs unsalted butter. Add the minced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add the cooked gnocchi and spread into a single layer. Let cook without stirring 2 minutes to develop light golden crust, then gently toss. Add the spring peas, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Sauté another 1–2 minutes until peas are bright and tender. Taste and adjust seasoning. Keep warm.

Make reduction

In a small saucepan over medium heat, add 1 minced shallot and 1/2 cup dry white wine. Simmer until wine is reduced by about half, scraping up any bits. Add 1 cup fish stock and a thyme sprig, then simmer gently until reduced to about 3/4 cup and slightly syrupy, about 8–10 minutes.

Finish jus

Remove thyme sprig and strain the liquid into a clean small saucepan or bowl. Stir in 2 tbs fresh lemon juice and season with 1/4 tsp salt and 1/8 tsp black pepper. Off heat, whisk in the 2 tbs cold cubed unsalted butter a few pieces at a time to emulsify and slightly thicken the sauce, producing a glossy lemon jus. Keep warm; do not boil after mounting with butter.

Rewarm everything briefly if needed: gently reheat gnocchi & peas in a pan over low heat, and warm lobster briefly 30–60 seconds. Place a portion of gnocchi and peas in the center of 4 warm plates (about 3 oz gnocchi + peas per plate).

Top each bed of gnocchi with one cod fillet. Spoon warmed lobster meat over or beside the cod (about 2 oz lobster per plate).

Spoon lemon jus around and lightly over the fish and gnocchi (about 2–3 tbs per plate). Garnish with microgreens or baby pea shoots and a lemon wedge. Serve immediately.