So the title of this dish may not seem so catchy, but the flavor is great! By using both the zest and the juice of the lemon you get a super flavor that holds up well after the fish has baked. And because it only cooks for 15 minutes, the lemon doesn’t get that bitterness to it that it sometimes can after cooking. As for the pea portion, imagine sweet and earthy and bright. The onion and the garlic mellow out after cooking, and the peas really are the super-star. I served this with jasmine rice that had been cooked in chicken broth and water, and the pea puree was great on its own, and mixed with the rice.


  • 1 lb cod fillets (thick cut)
  • Zest of one lemon
  • Juice of one lemon
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • pinch cayenne
  • 1 medium onion, chopped
  • 4 medium cloves garlic, pressed or minced
  • 4 tablespoons chicken (or vegetable) stock
  • 15 oz frozen sweet peas
  • 4 tablespoons sunflower seeds (raw and unsalted)
  • salt and pepper to taste


  1. Preheat the oven to 400
  2. Chop onion and mince or press the garlic and let sit for 5 minutes
  3. Mix together lemon zest, lemon juice, parsley, salt, and cayenne in a small bowl
  4. Rub cod fillets with the marinade and place it in a baking dish.
  5. Place the fish in the oven and bake for about 15 minutes
  6. While the fish is baking, heat 1 tablespoon stock in a skillet and aute onion over medium heat for about 4 minutes, stirring frequently, until translucent
  7. Add garlic and continue to saute for another minute
  8. Add remaining stock, peas, sunflower seeds, salt and pepper, and heat for about 3 minutes
  9. Puree the pea mixture in a blender

Inspired by a post on World’s Healthiest Foods