Recipe found in Cooking Light
The original recipe uses frozen pea, but I was thinking fish with oregano, and serving peas on the side, when I found this combo. Sounds delicious.
1 cup chopped Peas
1 1/2 TB chopped fresh Oregano
2 TB chopped Shallots
2 TB Capers
2 TB Lime Juice
2 TB Olive Oil
1/4 tsp Salt
1/4 tsp Red Pepper Flakes
1/4 tsp Salt
4 Cod Fillets (approx 6 oz each)
1 TB Olive Oil
Combine chopped peas, oregano, shallots, capers, lime juice, 2 TB Olive Oil, 1/4 tsp salt and red pepper flakes. Sprinkle 1/4 tsp salt over cod fillets. Heat a nonstick skillet over medium-high. Add 1 TB olive oil and cod; cook 4 minutes per side.