Meal Card: Lemon Herb Cod with Mashed Potatoes and Peas

Directions

1) Place green peas in the fridge to thaw. Thaw lemon herb sauce in warm water, or place in the refrigerator to thaw if scheduling this meal. (You can also place sauce on top of Suvie to warm if you are cooking it now.)

2) Open cod and place on the roasting rack (handles facing up) set within a Suvie pan. Season the cod with ½ tbsp olive oil, ¼ tsp salt (for 4 servings, season with ½ tsp) and freshly ground black pepper. Place pan in the top zone of Suvie. 

3) Before opening, gently tap potatoes on the counter to break up. Open potatoes and pour into a Suvie pan. Add 2 tbsp butter, 2 tbsp milk or water, 1/2 tsp salt, and freshly ground pepper (for 4 servings, season with 4 tbsp butter, ¼ cup milk, 1 tsp salt, and pepper). Place pan in the bottom zone of Suvie. 

4) Input settings and cook now or schedule. Be sure to select “Yes” if cooking from frozen. 

Suvie Cook Settings

Bottom Zone: Roast at 350°F for 15 minutes (for 4 servings, Roast for 20 minutes)

Top Zone: Roast at 325°F for 13 minutes (for 4 servings, Roast for 23 minutes) 

5) When the cook is complete, remove cod from Suvie and set aside to rest for 4 minutes.

6) Stir potatoes to combine with milk and butter. Remove green peas from the fridge, open, and pour on top or to the side of the potatoes. Return to Suvie and broil for 7 minutes.

7) Cut open lemon herb sauce and add to a microwave safe container, heat in the microwave in 30 second increments until hot.

8) After the peas are cooked, divide potatoes, peas, and cod between plates. Top cod with the lemon herb sauce and season to taste with salt and pepper.