Herb-Crusted Cod with Spring Pea Purée and Roasted Rainbow Carrots

01 Apr Herb-Crusted Cod with Spring Pea Purée and Roasted Rainbow Carrots

This vibrant April dish is light, nourishing, and full of seasonal spring flavors. Wild-caught cod provides lean protein and omega-3s, while sweet spring peas and rainbow carrots offer antioxidants, fiber, and immune support—perfect for allergy and stress awareness season.

INGREDIENTS:

Herb-Crusted Cod

• 4 Cod Fillets (4–6 oz each)
• 2 Tbsp Olive Oil
• 1 Tbsp Fresh Parsley, chopped
• 1 Tbsp Fresh Dill, chopped
• 1 tsp Lemon Zest
• ½ tsp Sea Salt
• ¼ tsp Black Pepper
  

Spring Pea Purée

• 2 cups Fresh or Frozen Peas
• 1 Tbsp Olive Oil
• 1 Garlic Clove, roasted or sautéed
• ¼ cup Unsweetened Almond Milk or Coconut Milk
• Sea Salt & Black Pepper to taste
  

Roasted Rainbow Carrots

• 4–5 Medium Carrots, assorted colors, sliced on the bias
• 1 Tbsp Olive Oil
• ½ tsp Sea Salt
• ¼ tsp Black Pepper
• ½ tsp Ground Cumin

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INSTRUCTIONS:

Prepare the Cod

1. Preheat oven to 400°F.
2. Mix olive oil, parsley, dill, lemon zest, salt, and pepper in a small bowl.
3. Rub the mixture evenly over cod fillets.
4. Heat an oven-safe skillet over medium-high heat. Sear cod for 2–3 minutes per side until lightly golden.
5. Transfer skillet to oven and bake 8–10 minutes, or until fish flakes easily with a fork.
   

Make the Spring Pea Purée

1. Steam peas until tender, about 5–7 minutes.
2. Blend peas with olive oil, garlic, and almond milk until smooth and creamy.
3. Season with salt and pepper to taste.
   

Roast the Rainbow Carrots

1. Toss sliced carrots with olive oil, salt, pepper, and cumin.
2. Spread evenly on a baking sheet and roast 18–22 minutes at 400°F, stirring halfway, until tender and lightly caramelized.
3. Blend until smooth and creamy, adding a splash of warm water if needed to reach desired consistency.

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Assemble and Serve:

Spoon spring pea purée onto each plate. Top with herb-crusted cod and roasted rainbow carrots. Garnish with fresh herbs or a drizzle of olive oil for a colorful, immune-supportive spring meal.