Looking for a super speedy (we're talking under 30 minutes) mid-week meal to make? Our crusted sun-dried tomato cod with a fresh mint and pea 'mash' will tick all the boxes.
The minted pea mash is light and fresh in flavour, while the crusted cod is punchy and has a lovely tomato kick to it. This dish is quick and easy to make, and is packed full of enough flavour to be a regular mid-week meal option.
Feel free to swap the cod for any other white fish you can find, or you could try with scallops instead for a sophisticated dinner party starter.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Cal/Serv:
270
Ingredients
50 g sundried tomatoes
2 Tbsp. sundried tomato oil
25 g grated parmesan
4 skinless cod fillets
500 g frozen peas
1 Tbsp. extra virgin olive oil
fresh mint
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Put 50g sundried tomatoes, 2tbsp sundried tomato oil taken from the jar and 25g grated parmesan into a blender and whiz to make a thick paste. Alternatively, bash the ingredients together using a pestle and mortar.
Step 2
Put 4 skinless cod fillets on a non-stick baking tray and top each piece with ¼ of the tomato mixture. Roast in the oven for 12-15min or until fish is cooked through and flakes easily when pushed with a knife.
Step 3
Meanwhile, bring a medium pan of water to the boil and cook 500g frozen peas for 3-4min until tender. Drain. Put the peas into a food processor with 1tbsp extra virgin olive oil,
a small handful of roughly chopped fresh mint and some seasoning. Whiz until the mixture is the consistency of a chunky mash.
Step 4
Serve immediately with the cod and a drizzle of the sundried tomato oil.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
