In a pot of boiling water, cook the peas for 8 minutes.
While the peas are cooking, make the beurre blanc sauce. First, chop the shallots.
In a pan on low heat, add a dab of butter and the shallots. Cook for 2 minutes, stirring frequently.
Add the red wine vinegar and cook until evaporated.
Add half the butter, little by little, on very low heat while mixing with a whisk to emulsify the sauce. Add salt & pepper and remove from the heat.
Once the peas are cooked, drain and add the remaining butter. Mix using an immersion blender or food processor. If too thick, add a little bit of water.
Keep the peas warm in a pan on low heat.
If using frozen cod, defrost first. In a pan on medium heat, add a drizzle of olive oil and the cod. Cook on each side for about 2 minutes. Add salt & pepper.
Serve the fish with the mashed peas and drizzle the beurre blanc sauce. Enjoy!
Average estimated amount for one serving