Tomato baked cod with mushy peas

  • Low Fat
  • Gluten Free


1 tbsp oil
1 onion, chopped
1 red pepper, diced
400g can chopped tomatoes
½ x 25g pack parsley, chopped
260g pack Waitrose Skinless & Bonelss Cod Fillets
300g can essential Waitrose Marrowfat Peas, drained
400g can petit pois, drained
100ml Cooks’ Ingredients Vegetable Stock
1 tbsp chopped mint 


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.

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.

Tomato baked cod with mushy peas
  • Total time: 25 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,817kJ
Fat 10.7g
Saturated Fat 1.9g
Carbohydrate 35.9g
Sugars 19.9g
Protein 47.7g
Salt 1.4g
Fibre 13.9g

per serving

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4 stars

Average user rating Based on 8 ratings

This recipe was first published in Tue May 31 12:36:00 BST 2016.