Cod with Lemony Leeks, Snap Peas, and Cannabis-Infused Herbs

Why Infuse This Dish?

Cannabis-infused meals don’t always need to be brownies or gummies. Savory dishes—like this fish and vegetable medley—absorb infused fats beautifully. Here, we swirl in cannabutter just at the end of cooking. The gentle lemon, herb, and butter base preserve cannabinoids without overwhelming your palate.

Decarb First, Infuse Right

Before we get to the recipe, let’s take a moment to understand what makes this work: decarboxylation.

She’s absolutely right. Raw cannabis won’t get you high unless it’s been properly decarboxylated. That’s the magic step that turns THCA into THC and CBDA into CBD—the compounds we know and love for their effects.

Use the ECRU Decarboxylator

Forget the guesswork of oven temps and stinky kitchens. With just one button, the ECRU lets you:

• THC Decarb: 30 minutes

• CBD Decarb: 1 hour

• Infuse: 4 hoursIt’s compatible with butter, coconut oil, cooking oils, glycerin, or honey, but avoid alcohol (flammability!).

Small pot size makes enough for many meals:

• Herb: 2 oz (56g)

• Butter: 2 sticks (1 cup)

Infused Cod Recipe

Ingredients

Infused Butter:

• 1 cup unsalted butter

• 3.5g cannabis (decarboxylated via ECRU)Infuse in ECRU decarboxylator for 4 hours. Strain and store. For this recipe, use 2 tablespoons.

Main Dish:

• 1 1/2 cups chicken stock

• 3/4 cup dry white wine

• 1 bay leaf

• 3 to 4 slender leeks, halved

• 1/2 pound sugar snap peas

• 2 tablespoons infused cannabutter

• 2 tablespoons lemon juice

• 1 1/2 teaspoons kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 4 (6-ounce) cod fillets

• 2 tablespoons olive oil

• 1 cup mixed fresh herbs (dill, basil, mint, parsley)

• Flaky salt, for garnish (optional)

Directions

1. Start Your BrothIn a wide skillet, combine stock, wine, and bay leaf. Simmer over medium-low.

2. Add LeeksCook for 7–8 minutes, just until tender. Add snap peas and simmer 2–3 minutes longer.

3. Infused FinishReduce heat to low. Swirl in 2 tablespoons of cannabutter until melted. Stir in lemon juice and 1/2 tsp salt. Remove from heat and discard bay leaf.

4. Cook the CodSeason fillets with remaining salt and pepper. Heat olive oil in another pan.Sear skin-side down for 3 minutes, flip and cook for another 2 minutes.

5. AssembleSpoon vegetables and broth into shallow bowls. Place a cod fillet on top, ladle more broth, and finish with fresh herbs and flaky salt.

Dosage & Caution

How potent is it?Let’s assume your 2 tablespoons cannabutter contain ~20mg THC total (if made with mid-strength flower, 15–20% THC). That’s 5mg THC per serving—a gentle, beginner-friendly dose.

Always label infused food, keep out of reach of kids/pets, and never serve without consent. Start low, go slow.

Tips from the Kitchen

• Fish Matters: While halibut or sea bass could work here, Alaskan cod is sustainable and perfect in texture.

• Wine Pairing: A Chablis with bright acidity and minerality pairs beautifully. Try Domaine Bersan for a reliable bottle.

• Farmers Market Vibes: Use what's in season for herbs. Mint adds zing; dill brings in grassy depth.