Pesto-baked cod with potato & pea crush
Waitrose and Partners

Pesto-baked cod with potato & pea crush

This impressive dish looks as though it may take a lot of time and effort, but can be on the table in under half an hour. Great if you're short of time with a hungry family to feed.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 1 Knob of butter
  • 2 260g packs Waitrose Skinless & Boneless Cod Fillets
  • 4 tbsp Sacla’ Classic Basil Pesto
  • 2 tomatoes, seeded and chopped
  • 700g potatoes, diced
  • 200g frozen peas
  • Finely grated zest and juice of ½ lemon


  1. Preheat the oven to 200 degrees C, gas mark 6. Lightly butter a small ovenproof dish and place the cod fillets inside. Mix together the pesto and tomatoes and spoon on top of the fillets. Bake for 15 minutes until cooked through.

  2. Meanwhile, cook the potatoes in a large pan of boiling water for 13–15 minutes. Add the peas and cook for a further 2 minutes until the potatoes are tender. Drain well and return to the pan.

  3. Add a little butter to the pan and lightly crush the potatoes and peas using a masher. Stir in the lemon zest and juice, and season to taste.

  4. Divide the potato mixture between four plates and top with the cod and tomato-pesto mixture, spooning over any baking juices.

Cook’s tip

For a gluten- and dairy-free version of this dish, swap the butter for olive oil and use Sacla’ Free From — Basil Pesto.


Typical values per serving when made using specific products in recipe


1,746kJ/ 415kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating