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Lemon pepper cod, baby potatoes & watercress

Lemon pepper cod, baby potatoes & watercress

The classic flavours of lemon, tartare and watercress really let plump flaky cod fillets shine. This one looks after itself in the oven after a few minutes of prep.

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  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook40 mins
  • Total time45 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.


  • 250g baby new potatoes, halved or quartered lengthways
  • 1 tbsp vegetable or sunflower oil
  • ½ x 170g pot tartare sauce
  • 260g pack No.1 Icelandic Cod Loin, halved if the fish is in one piece
  • 2 tbsp Cooks’ Ingredients Lemon & Pepper Crust
  • ½ x 80g bag watercress
  • 1 lemon, juice


  1. Preheat the oven to 220°C, gas mark 7. Put the potatoes and oil into a roasting tin, then season and roast on the top shelf of the oven for 20 minutes, until tender and golden in places.

  2. Meanwhile, spread ½ tbsp tartare sauce over the top of each piece of cod and scatter each with 1 tbsp lemon and pepper crust.

  3. Move the potatoes to the sides of the tin, then sit the fish in the middle, spacing the fillets as far apart as possible. Roast for 16-18 minutes, until the fish is opaque and cooked through, the crumbs are golden and the potatoes crisp.

  4. Dress the watercress with a squeeze of lemon juice, then stir 1-2 tsp more juice into the remaining tartare sauce to loosen it. Spoon 1 heaped tbsp of the sauce onto warmed plates, top with the fish and serve with the watercress and baby potatoes.

Cook’s tip

Why not try whizzing the leftover watercress into a salsa verde of sorts? Blend it with parsley, pitted olives, garlic, capers and some lemon juice until well chopped but still with texture. Loosen with olive oil before seasoning well. Spoon it alongside the fish, or try with steamed summer vegetables, for dipping.


Typical values per serving when made using specific products in recipe


1,903kJ/ 455kcals



Saturated Fat












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5 out of 5 stars1 rating