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
50g
sundried tomatoes
2Tbsp.
sundried tomato oil
25g
grated parmesan
4
skinless cod fillets
500g
frozen peas
1Tbsp.
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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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.
