Quick-Cured Grilled Cod and Tomatoes with Herb Butter and Creamy Green Bean and Pea Salad

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### **Instructions:**

1. **Quick-cure the cod:**
Pat cod fillets dry, sprinkle all sides generously with kosher salt, and place on a rack over a plate. Let sit for 15–20 minutes while you prep the other ingredients.

2. **Make the herb butter:**
In a small bowl, mix butter with parsley, thyme, garlic, lemon zest, and a pinch of salt. Set aside or refrigerate if making ahead.

3. **Rinse & dry the fish:**
After curing, gently rinse the cod under cold water and pat dry thoroughly with paper towels.

4. **Grill the cod and tomatoes:**
Heat grill (or grill pan) to medium-high. Brush cod and tomatoes lightly with olive oil and season with black pepper.
Grill the cod 3–4 minutes per side, until just cooked through and lightly charred. Grill the tomatoes until blistered and softened, 5–7 minutes, turning occasionally.

5. **Serve:**
Plate the cod and tomatoes, top each fillet with a generous dollop of herb butter, and let it melt into a sauce as it hits the warm fish.

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## 🥗 Creamy Green Bean & Pea Salad

This crisp, creamy side brings balance to the dish with its cool texture and mild sweetness. It’s the kind of salad that earns a spot in your regular rotation.

### **Ingredients:**

* 1 cup green beans, trimmed and cut into bite-sized pieces
* 1 cup peas (fresh or frozen)
* ½ cup plain Greek yogurt or sour cream
* 1 tbsp mayonnaise (optional for extra richness)
* 1 tsp Dijon mustard
* 1 tbsp lemon juice
* 1 small shallot, minced
* Salt and pepper to taste
* Fresh dill or parsley, for garnish

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### **Instructions:**

1. **Blanch the vegetables:**
Bring a pot of salted water to a boil. Blanch green beans for 2–3 minutes, then add peas for the final 1 minute. Drain and rinse under cold water.

2. **Mix the dressing:**
In a bowl, whisk together yogurt (and mayo if using), Dijon mustard, lemon juice, shallot, salt, and pepper.

3. **Toss & chill:**
Combine the green beans and peas with the dressing. Toss gently and refrigerate until ready to serve. Garnish with fresh herbs.

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## 🌿 A Meal That Tastes Like Summer

This dish brings together so many things we love about warm-weather cooking: minimal fuss, maximum flavor, and a celebration of fresh ingredients. The quick-cured cod comes off the grill perfectly seasoned and buttery, while the creamy salad offers a refreshing counterpoint.

Whether you’re dining outdoors with friends or just bringing a little sunshine to a Tuesday evening, this recipe proves that simple techniques can lead to unforgettable meals.

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**Chef’s Tip:**
Want to switch it up? Try using halibut or sea bass in place of cod, or swap in grilled zucchini or asparagus for the tomatoes depending on what’s in season.

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