Pescatarian Buttered Pearl Onions and Peas
Sweet, buttery, and impossibly simple, this side dish is the kind of thing that makes a weeknight dinner feel a little more special. Pearl onions get a slow simmer until tender, then the heat cranks up just enough to coax out a light golden glaze before the peas join the party — bright green, fresh, and just barely cooked through. The whole thing comes together in one skillet with nothing more than butter, water, salt, and a handful of fresh herbs. Fresh thyme scattered over the top at the end adds a subtle earthiness that ties everything together beautifully. This is the kind of vegetable side that actually disappears from the table. It pairs effortlessly with fish, seafood pasta, or really any protein-forward main you have going, making it a natural fit for a pescatarian spread. Whether you go fresh or frozen for the onions and peas, the result is glossy, fragrant, and genuinely craveable.
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Learn more →Ingredients
4 servings
- 1 lb fresh or frozen pearl onions
- 2 cups fresh or frozen peas
- 2 tbsp unsalted butter
- ½ cup water
- ½ tsp salt
- 1 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
If using fresh pearl onions, bring a medium saucepan of water to a boil. Score a shallow X on the root end of each onion, then blanch for 1 minute. Drain in a colander and rinse under cold water until cool enough to handle. Pinch each onion at the stem end to slip off the skin. If using frozen pearl onions, skip this step — they are already peeled.
- 2
In a large skillet, combine the peeled pearl onions, ½ cup water, 1 tbsp of the butter, and the salt. Bring to a simmer over medium heat, then cover and cook until the onions are just tender when pierced with a knife, about 8–10 minutes.
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