Waitrose and Partners
Cod fillets with crushed peas & watercress salad

Cod fillets with crushed peas & watercress salad

Cod and peas for summer plates. The peas are made with garlicky cheese and would make a great topping for crostini or to fold through pasta and prawns.

0 out of 5 stars(0) Rate this recipe
HealthyHigh protein2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Ingredients

  • 260g pack No.1 Icelandic Cod Loin
  • ½ x 80g bag watercress
  • ½ small fennel bulb, thinly sliced
  • 1 continental salad onion, thinly sliced
  • 2 tbsp olive oil
  • 2½ tbsp tartare sauce
  • 1 lime, juice of ½, ½ cut into wedges
  • 250g frozen Essential Garden Peas
  • 40g Boursin Garlic & Herb Cheese

Method

  1. Season the fish lightly. Combine the watercress, fennel and salad onion in a bowl. Mix 1 tbsp of the olive oil, the tartare sauce, lime juice and a little seasoning in a small bowl.

  2. Cook the peas in boiling water for 4-5 minutes. Drain thoroughly and return to the pan. Add the Boursin and crush using a potato masher until the cheese has melted into the peas and the consistency is mushy.

  3. Heat the remaining oil in a frying pan and fry the cod for about 3-4 minutes on each side until cooked through, opaque and it flakes easily with a fork.

  4. Briefly reheat the peas and transfer to plates with the salad. Lay the fish on top, then serve drizzled with the tartare dressing and lime wedges on the side.

Cook’s tip

For a lower-fat variation, replace the cream cheese in the crushed peas with a large spoonful of thick Greek yogurt and stir in a little chopped mint or chives.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,110kJ/ 506kcals

Fat

29g

Saturated Fat

7.6g

Carbohydrates

21g

Sugars

13g

Fibre

9g

Protein

35g

Salt

1.1g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating

No ratings for this recipe yet