Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Pat the cod dry with a paper towel and divide it into 4 roughly equal portions. Season with 2 g of salt and the black pepper. Finely chop the garlic, finely grate the lemon zest, and squeeze out 25 ml of juice. Chop the chives.
Cook the polenta
Bring 600 ml of water, the milk, and 2 g of salt to a gentle boil in a saucepan. Gradually whisk in the polenta, whisking constantly. Cook according to the time stated on the package, usually 3 to 5 minutes, stirring often so it does not stick. Remove from the heat, stir in 20 g of butter, and cover.
Make the pea cream
Put the peas in a small saucepan with 60 ml of water, the chopped garlic, and 1 g of salt. Cover and cook for 4 to 5 minutes, until the peas are tender but still bright green. Remove from the heat and blend with the olive oil and lemon zest until smooth. If it is too thick, stir in a spoonful of water from the saucepan.
Sear the cod
Heat a nonstick pan over medium-high heat. Cook the cod without oil for 3 to 4 minutes on the first side, then carefully turn it over and cook for another 2 to 4 minutes, depending on its thickness. It is done when opaque, easily flakes apart, and reaches 63 °C in the center. Transfer to a warm plate.
Finish and serve
Pour the lemon juice into the warm pan and add the remaining 10 g of butter. Stir for about 30 seconds, until the butter melts, then stir in the final 1 g of salt. Divide the polenta and pea cream among plates, add the cod, and drizzle it with the lemon butter. Sprinkle with chives and serve immediately.
