Crunchy Crumbed Cod With Frozen Peas

By stacymd23

Ingredients

• • 4 scallions
• • 1 large clove garlic
• • Kosher salt
• • 6 to 8 sprigs thyme or 12 chive stems
• • 10 ounces frozen peas (not defrosted)
• • 1/4 cup olive oil (may substitute a blend of 2 tablespoons olive oil, 2 tablespoons lemon-flavored olive oil)
• • Freshly ground black pepper
• • 3/4 cup panko (Japanese-style) bread crumbs
• • Four 6-ounce thick cod fillets (may substitute other firm, white-fleshed fish; see headnote)

Preparation

Step 1

Preheat the oven to 475 degrees. Line a rimmed baking sheet with aluminum foil.
Trim the scallions, then finely chop the white and light-green parts. Mince the garlic with a little kosher salt to help break it down into a pulp (or use a garlic press). Gather 2 tablespoons of leaves from the thyme sprigs, or finely chop about 12 chive stems.
Combine the scallions and thyme or chives in a medium bowl, then add the frozen peas, 2 tablespoons of the oil and a generous sprinkling of salt and pepper. Mix well, then spread in the center of the baking sheet, making a swath just large enough to act as a bed for the fillets).
Combine the garlic, panko and the remaining 2 tablespoons of oil in a separate medium bowl; toss to evenly coat the bread crumbs. Top the fillets with all of the panko mixture, pressing down firmly. Place the fillets on top of the pea mixture in 1 layer.
Roast for 12 minutes or until the topping is golden and the fish is just cooked through (begins to flake when touched with a fork).
Serve the fish hot, atop the peas.