zoom Tomato baked cod with mushy peas

    Save to your scrapbook

    Tomato baked cod with mushy peas

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Tomato baked cod with mushy peas

    • Low Fat
    • Gluten Free
    • Total time: 25 minutes

    Serves: 2


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars