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Tomato baked cod with mushy peas

Tomato baked cod with mushy peas

By Emily Nguyen
0’ Prep time
25’ Cook time
25’ Total time
431 Calories
2 Serving

Summary

A bright, vibrant and well-balanced meal. this baked cod is perfectly tender and flakes off the skin, pairing perfectly with this rich and sweet tomato sauce. a perfect summer recipe for all the family.
Emily Nguyen 0 Followers

Step by Step

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Step 1

Preheat the oven to 200°C, gas mark 6. Heat the oil in a frying pan and fry the onion and pepper for 2-3 minutes. Add the tomatoes and cook for 4-5 minutes. Stir in the parsley, season and transfer to an ovenproof dish. Top with the cod and bake for 15 minutes or until just cooked.
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Step 2

Meanwhile, cook both peas, and the stock in a saucepan for 5-8 minutes until pulpy. Stir in the mint and crush with a hand blender or potato masher to give a coarse texture, then season. Serve with the tomato baked cod.

Ingredient

  • Onion
    Onion
    1
  • Chopped tomatoes
    Chopped tomatoes
    400 grams
  • Parsley
    Parsley
    25 grams
  • Red pepper
    Red pepper
    1
  • Petit pois
    Petit pois
    400 grams
  • Mint
    Mint
    1 tbsp
  • Oil
    Oil
    1 tbsp
  • Cooks’ ingredients vegetable stock
    Cooks’ ingredients vegetable stock
    100 mls
  • Waitrose skinless & bonelss cod fillets
    Waitrose skinless & bonelss cod fillets
    260 grams
  • Essential waitrose marrowfat peas
    Essential waitrose marrowfat peas
    300 grams

Nutrition Facts

View nutrition facts
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