For New Years I was planning on making this dish, but we all got tired, I hurt my back, and we ended up ordering out. I still had a spoonful of black eye peas to stay in tradition, but saved the rest of what I had for another day. The cod needed to be cooked and the greens (which were the original intent) went bad so I substituted them for asparagus. It turned a one pot dish into something else and the end result was something that even my picky kids ate. These are the same kids who would eat the chef in a can everyday if we let them.
Cod over Asparagus with Black Eye Peas and Tomatoes (Pescatarian Friendly)
1.5 pounds of cod loins (cut into 2 inch sections)
1 14.5 ounce can on black eye peas, drained and rinsed
1 14.5 ounce can peeled and diced tomatoes, drained
1 pound asparagus, trimmed
1 medium white onion, diced
4-6 cloves garlic, minced
1 teaspoon thyme
2+2 tablespoons fresh Italian parsley, chopped
1+1 tablespoon olive oil
salt and pepper
1 large lemon
Preheat oven to 400 degrees Fahrenheit. Toss the asparagus in 1 tablespoon olive oil and salt and pepper. Line a baking sheet with parchment paper or non-stick aluminum foil and lay out the asparagus.
While oven in preheating, heat remaining oil in a large high-wall skillet over medium-high heat. Add onions and garlic with a pinch of salt and pepper and thyme. Cook until onions are translucent, about 5 minutes.
Add black eye peas, tomatoes, and fresh parsley. Squeeze in half a lemon. Toss or stir to incorporate and simmer for an additional 4 minutes.
Place asparagus in middle rack in preheated oven for 10 minutes.
Salt and pepper cod sections and place on top of black eye pea and tomato mixture. Reduce heat to medium-low and cover. Cook for 5 minutes. Reduce heat to low and cook for an additional 5 minutes.
Remove asparagus from oven and drizzle with about half the juice in the other half of the lemon.
Remove cod from heat and check for doneness. Transfer to a separate plate.
To plate, lay in 5-7 stalks of asparagus. Place a spoonful of the black eye pea mixture on the stalks and top with two sections of cod. Squeeze a bit of lemon juice on top and garnish with freshly chopped Italian parsley. May be served with a lemon wedge if so desired.