Cedar Plank Grilled Cod served over Pea Puree with Caramelized Carrots

Cedar Plank Grilled Cod served over Pea Puree with Caramelized Carrots

A great dinner idea

Course Main Course
Cuisine American
Keyword cedar plank, cod
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2 servings
Author Debi


Pea Puree:

  • 1 tablespoon butter
  • 1 small shallot finely chopped
  • 1 10 ounce bag frozen peas
  • 1/3 cup whole-milk ricotta cheese
  • pinch of salt and pepper
  • 2 large sprigs fresh basil


  • 4 carrots sliced in half lengthwise and sliced in 2-3 inch lengths
  • 1 tablespoon olive oil
  • 1 ounce blue cheese crumbled


  • Salt and pepper
  • 2 fillets


For Pea Puree:

  1. Melt butter in a saucepan over medium-high heat, and add shallot. Cook shallot until it begins to soften and brown, about 5 minutes. Add peas to saucepan, and heat through, about 5 more minutes.
  2. Place peas and shallot mixture in the bowl of a blender. Add ricotta, salt, pepper, and basil leaves to the blender, and process until smooth. Set aside.

For Carrots:

  1. Place cut carrots in a microwave safe bowl, and add 1 tablespoon water. Cover. Heat carrots on high or 1 minute, or until tender when pierced with a fork.
  2. Heat olive oil in a saucepan (use the same saucepan that you used for the peas, just rinsed out) over medium-high heat. Once oil is hot, add carrots and their cooking liquid to the saucepan. Cook until the carrots begin to brown, turning to get browning on both sides, about 10 minutes per side.

For Fish:

  1. There are many ways to easily prepare fish. Follow the pan-seared method. Or, for something new try cedar plank grilled fish.
  2. Soak 2 cedar planks in water for 2-4 hours. Place frozen fish on the cedar planks, and grill over medium heat for about 40 minutes. The time to cook will vary depending on the thickness of the fish. If you get a particularly thick piece, you may want to butterfly it before grilling it.


  1. Place the pea puree on the plate, and top with carrots. If you are using pea tendrils or pea pods, place them along with the carrots. Scatter blue cheese crumbles over the top of the carrots. And, top the dish with fish fillets. Garnish with additional basil leaves or finely chopped red onion. Enjoy immediately.

Recipe Notes

Makes 2 servings