Week 4: Sun-Dried Tomato Crusted Cod with Pea Mash

/ 22 June 2018

(Serves 2)


  • 2 x 140g cod fillets (fresh or frozen)
  • 25g sundried tomatoes
  • 1 tbsp grated Parmesan cheese
  • 250g frozen peas
  • 1 tbsp olive oil
  • Small handful of roughly chopped fresh mint


Heat oven to 180 degrees. Put sundried tomatoes, parmesan and 2 tsp olive oil in a blender/ food processor and blend until a thick paste forms.

(Note: an alternative is to bash the ingredients together using a pestle and mortar).

Place the cod fillets on a non-stick baking tray and top each piece of cod with the tomato mixture. Roast in over for 12 – 15 minutes or until the fish is cooked through (will flake when a knife is pushed through). Meanwhile, bring a medium pan of water to the boil and cook frozen peas for 3 – 4 minutes until tender. Drain. Put the peas into a food processor with extra virgin olive oil, mint and some pepper. Gently whizz mixture until there is a consistently chunky mash. Serve immediately with cod and a slice of lemon.