Ingredients
1 cup coarse salt, plus more for cooking peas
2 skin-on cod fillets (1/2 pound each)
2 tablespoons unsalted butter
1 1/2 cups shelled green peas
1 shallot, finely chopped (about 1 1/2 tablespoons)
3 ounces prosciutto, chopped
2 tablespoons chopped fresh mint
1 tablespoon lightly salted dried green snack peas or pistachios, finely ground
Preparation
In a medium bowl, combine 4 cups water and the salt. Stir to dissolve. Add the cod. Cover with plastic wrap, and refrigerate overnight.
Remove cod from salted water, and transfer to a bowl of ice water. Let stand for 15 minutes. Remove and pat dry with paper towels.
In a large nonstick skillet, heat 1 1/2 tablespoons of butter over medium-high heat. Add the cod, skin-side down, and cook for 7 minutes. Cover, and cook until the fish flakes easily with a fork, 3 to 4 minutes more, depending on the thickness of the fish.
Meanwhile, bring a small saucepan of water to a boil. Add the peas and a large pinch of salt. Cook until tender but still firm, 3 to 4 minutes. Drain, and return to the saucepan. Add the shallot, prosciutto, mint, and the remaining 1/2 tablespoon butter. Toss to combine. Heat, stirring, until butter melts,1 to 2 minutes.
Divide the peas between 2 plates. Top with cod. Sprinkle with the dried peas, and serve.
