A Simple Yet Elegant Summer Dish
There’s nothing quite like a lovely summer treat to elevate your dining experience, and this herb-crusted cod with minted pea puree is a perfect contender. This easy-to-cook recipe brings together the delicate, flaky texture of translucent white cod with a vibrant, herbaceous topping that’s sure to delight your senses. Whether you’re hosting a casual lunch or simply treating yourself to a midweek indulgence, this dish promises a burst of flavour with minimal effort—ideal for those balmy days when you want something delicious without the fuss.
Always look for the freshest cod; a local fishmonger will usually offer better quality than pre-packed supermarket cod fillets.
The fish’s natural sweetness balances perfectly with a crunchy herb crust, infusing each bite with aromatic goodness.
The minted pea puree steals the show with its bright, fresh taste—frozen peas work wonderfully here, offering convenience without compromising on flavour. The subtle hint of fresh mint ties it all together, creating a harmony that pairs beautifully with the herb-crusted cod. It’s a match made in culinary heaven, balancing the richness of the fish with an aromatic crust and zingy pea base.
For an extra touch of seasonal flair, if you’re lucky enough to find them in season, Jersey Royals make a great addition to the plate. These tender, buttery new potatoes add a rustic charm and a satisfying bite, rounding out the dish with their earthy notes.
This recipe is all about celebrating simple ingredients transformed into something special, perfect for savouring outdoors with a glass of chilled white wine of your choice.
If you’re looking for an easy-to-cook dish bursting with flavour, this is for you. The recipient of this dish will think you deserve a spot on MasterChef!
For more exciting, easy-cook Mayfair Foodie recipes, click here
Herb-Crusted Cod with Minted Pea Puree
Print RecipeIngredients
- 2 cod fillets (about 150-200g each), skin-on or skinless
- 50g fresh breadcrumbs, see tip at bottom of the recipe (or panko for extra crunch)
- 1tbsp of fresh parsley
- 1tbsp of fresh dill (optional)
- Lemon Zest
- 1 clove of garlic minced
- Olive oil
- Salt & pepper
- For the pea puree
- 200g Frozen peas
- 1 small shallot, finely chopped
- 1 tbsp of creme fraiche
- Large knob of butter
- Salt & Pepper
- Squeeze of Lemon
Instructions
Prepare the Herb Crust: – In a small bowl, mix the breadcrumbs, chopped parsley, chopped dill, lemon zest, minced garlic, and 2 tbsp olive oil. Season with a pinch of salt and black pepper. Stir until the mixture is well combined and slightly moist. Set aside.
Cook the Cod
Preheat your oven to 200°C (180°C fan) or Gas Mark 6.
-Pat the cod fillets dry with kitchen paper and season both sides with salt and pepper.
-Heat a drizzle of olive oil in an ovenproof frying pan over medium-high heat. Place the cod fillets in the pan (skin-side down if they have skin) and sear for 2-3 minutes until golden and crisp on the bottom.
Carefully flip the fillets, then spoon the herb crust mixture evenly over the top of each fillet, pressing gently to help it adhere to the fillet
Transfer the pan to the preheated oven and bake for 5-7 minutes, or until the cod is just cooked through and flakes easily with a fork. Be careful not to overcook the cod. The crust should be golden and crisp.
Make the Minted Pea Puree
While the cod is baking, bring a small pot of water to the boil. Add the frozen peas and cook for 2-3 minutes until tender, then drain.
In a small pan, melt the butter over medium heat and sauté the chopped shallot for 2 minutes until soft but not browned.
Add the cooked peas to the pan with the shallot, along with the chopped mint, crème fraîche, and a pinch of salt and pepper. Stir for 1 minute to combine.
Transfer the mixture to a blender or use a stick blender to puree until smooth. If it’s too thick, add a splash of water or lemon juice to loosen it. Taste and adjust seasoning as needed.
Spoon a generous dollop of the minted pea puree onto each plate, spreading it into a circle.
Place a cod fillet on top of the puree, crust-side up.
Garnish with a small sprig of fresh dill for a pop of colour.
Quick Breadcrumb Tip
If you don’t have breadcrumbs, toast a slice of bread then put the toast in a blender and bingo, you have breadcrumbs.
