Soy Butter Black Cod with Sugar Snap Peas

Ingredients

• 12oz wild black cod

• Salt and freshly ground black pepper 

• 2 tbsp cup unsalted butter 

• 1 ½ tablespoons soy sauce 

• 1 ½ tablespoons unseasoned rice vinegar 

• 1(1-inch) piece (unpeeled) ginger, thinly sliced into rounds 

• 1 ½ cups snap peas

Instructions

1. Season the fish on all sides with salt and set aside.

2. Melt the butter in a large, deep skillet over medium-high heat. Once the butter is melted, stir in the soy sauce, vinegar and ginger. Season with about ¼ tsp black pepper.

3. Using tongs, gently lay the pieces of fish in the pan. Cover the skillet and steam until the fish is almost fully opaque, 3 to 5 minutes.

4. Uncover and sprinkle the snow peas over the fish. Cover the skillet again and continue to steam until the fish is fully opaque and cooked through and the peas are bright green, 1 to 2 minutes.

5. Serve directly from the pan or transfer to a platter.

Adapted from https://cooking.nytimes.com