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.

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HealthyHigh protein2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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
  • tbsp tartare sauce
  • 1 lime, juice of ½, ½ cut into wedges
  • 250g frozen Essential Garden Peas
  • 40g Boursin Garlic & Herb Cheese


  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.


Typical values per serving when made using specific products in recipe


2,110kJ/ 506kcals



Saturated Fat












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