Tomato baked cod with mushy peas

Name: Tomato baked cod with mushy peas
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp oil; 1 onion, chopped; 1 red pepper, diced; 400 g can chopped tomatoes; 25 g pack parsley, chopped; 260 g pack Waitrose Skinless & Bonelss Cod Fillets; 300 g can essential Waitrose Marrowfat Peas, drained; 400 g can petit pois, drained; 100 ml Cooks’ Ingredients Vegetable Stock; 1 tbsp chopped mint

A bright, vibrant and well-balanced meal. This baked cod is perfectly tender and flakes off the skin, pairing perfectly with this rich and sweet tomato sauce. A perfect summer recipe for all the family.

4 out of 5 stars(1) Rate this recipe

Gluten freeHealthyLow fat

Serves2
CourseMain meal
Prepare-
Cook25 mins
Total time25 mins

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Ingredients

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

Method

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.
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.