Instructions
Follow the steps and taste along the way.
Prepare the cod
Pat the fillets dry with a paper towel. Season them evenly on both sides with 0.8 g of salt and the black pepper.
Cook the peas
Bring the water to a boil, add the peas, and cook for 3 to 4 minutes, until tender but still bright green. Drain them and place them in a bowl while still warm.
Mash the peas
Add the yogurt, chopped mint, 5 ml of olive oil, 10 ml of lemon juice, and the remaining 0.5 g of salt to the peas. Mash with a fork to make a chunky mash, leaving some of the peas whole.
Sear the fish and prepare the butter
Heat the remaining 5 ml of olive oil in a pan over medium-high heat. Cook the cod for about 3 to 4 minutes on each side, depending on its thickness, until it flakes easily and is cooked through in the center. Reduce the heat to low, then add the butter and capers. Once the butter has melted and begins to foam gently, stir in the remaining 10 ml of lemon juice and remove the pan from the heat.
Toast the bread and serve
Briefly toast the rye bread in a dry, clean pan, for about 1 minute on each side. Divide the pea mash and cod among plates, spoon over the caper butter, and serve with the warm bread.
