Dogs | February 27, 2018

Inspired by GATHER: Wild Ocean Skillet Cod

Our idea behind GATHER™ was to craft a new kind of pet food, using certified and organic ingredients, perfectly blended and balanced to provide your dog or cat with premium quality, natural nutrition.

In fact, we were so excited by the high quality, healthy and flavourful ingredients in these recipes that we wanted to craft something similar for ourselves! So, with a little help from some local blogger friends, we’re going to be sharing some recipes for pet parents to eat that are inspired by the ingredients in our GATHER recipes. Here is the Wild Ocean Skillet Cod from James at From James to Jamie. (*Please note these are recipes for human consumption using ingredients inspired by our GATHER recipes. These are not designed for consumption by pets.)

Hello there, once again! I’m James from the Vancouver-based food blog “From James to Jamie”. Recently I shared my recipe for Free Acres Curried Chicken Soup, inspired by the GATHER Free Acres dog food. I’m back with another recipe, but this time GATHER Wild Ocean is providing the inspiration.

In addition to the star ingredient MSC Wild Line-caught Alaskan Cod, GATHER Wild Ocean includes peas, chickpeas, lentils, organic sunflower oil, carrots, kale, and other great ingredients carefully selected to keep your dog at its healthiest. The dish that I have for you today has enough of those same ingredients to make you feel as though you’re sharing a meal with your furry best friend (without, you know, eating dog food).

When making this recipe, you’ll need a few specific pieces of equipment to follow along exactly, namely: a cast-iron skillet (or a frying pan that can be transferred to the oven) and either a food processor or an immersion blender. If you don’t have those, the way that you’ll tackle this recipe will be a bit different, but will ultimately yield something very similar. Instead of transferring the cod to the oven to bake through, you’ll simply have to cook it a few minutes longer on each side on the stovetop. As for the pea puree, mashing them with a potato masher won’t give quite the same consistency, but will ultimately bring about similar results.

Wild Ocean Skillet Cod

Serves 2

Pea Purée

1 heaping cup frozen peas
1 tbsp. organic sunflower oil
1 shallot, thinly sliced
1-2 tbsp. water
butter, to taste
salt, to taste

In a non-stick skillet or frying pan over medium heat, sauté the shallot in your sunflower oil until lightly browned, about 5-6 minutes.  In a small pot, bring 1 litre of water to boil. Toss in the frozen peas and allow the water to return to a boil. After about 5 minutes of boiling, remove the pot from heat and drain the peas. Toss the peas and sautéed shallot into a food processor (or immersion blender-friendly container) along with a small pat of butter and about a tbsp. of water. Blend until smooth, tasting and adding additional butter and/or salt as necessary.

Spiced Chickpeas

1 tbsp. organic sunflower oil
1 x 19 fl. oz. (540 ml) can chickpeas, drained
1 tsp. cumin
½ tsp. smoked paprika
butter, to taste

In a medium-sized skillet or frying pan over medium heat, warm up the sunflower oil then toss in the can of chickpeas. Season the chickpeas with the cumin and smoked paprika, stirring well to evenly coat. Allow to cook for about 5 minutes, stirring occasionally, so the chickpeas can heat through. Stir a small pat of butter into the chickpeas, allowing it to melt completely, and taste. Repeat as necessary until you reach your desired level of butteriness.


1 tbsp. organic sunflower oil
2 x 200 grams sustainably caught wild cod fillets, deboned
Sea salt and pepper, to taste

Preheat your oven to 400F. Using the same skillet that you used with your shallots, heat up your sunflower oil over medium heat. Season the tops of your cod fillets with salt and pepper (the skin side if it has been left on), then place the seasoned side down in your skillet and cook for about 1 minute. Season the exposed side of the cod once again, then flip the fillets over and toss the skillet in the oven for about 4-5 minutes, until the fillets are opaque and flake easily when you take a fork to them. Remove from the oven and let rest for a couple minutes.

To throw everything together, spread some pea purée on your plates, then top with the salmon and a piece of fresh lemon for squeezing over and/or artistic design. Finally, crowd the plate with the chickpeas and marvel at your tasty creation.

Thanks for checking out the recipe. If you happen to make this, or my Free Acres-inspired recipe, give me a shout and let me know what you thought. You can find me over on my blog “From James to Jamie” or via my Instagram account (@fromjamestojamie).