Pan-fried cod with creamy asparagus ragout

By ashleyeraas

Ingredients

• 4 bacon slices, cut into 1/4-inch-wide strips
• 3 tablespoons olive oil
• 1 bunch asparagus, cut into 1/2-inch pieces
• 1/4 cup peas
• 1 3/4 cups low-sodium chicken broth
• 2/3 cup heavy cream
• 2 garlic cloves, finely chopped
• Salt and pepper
• 4 (5 oz.) MSC-certified Pacific cod filets
• Chopped mint, for garnish
• Read more: http://interactive.sheddaquarium.org/2012/04/april-fish-of-the-month-pacific-cod.html#ixzz1rvrb3AYG

Preparation

Step 1

1. Cook bacon in a heavy skillet over medium heat until slightly crisp (about 6 to 8 minutes).
2. Remove bacon and lay on paper towel to cool.
3. Add 1 tablespoon of oil to pan over medium-high heat. Add asparagus and cook until lightly browned (about 5 minutes).
4. Add peas, broth, cream, and garlic to asparagus and cook over low heat for about 20 minutes, or until cream has slightly thickened.
5. In a separate pan, add remaining 2 tablespoons of olive oil to pan over medium-high heat.
6. Season filets with salt and pepper and pan-fry cook for approximately 4 minutes on each side, or until fish flakes with fork.
7. Crumble bacon and stir into asparagus ragout. Season ragout with salt and pepper, garnish with mint and serve warm with fish.