Waitrose and Partners
Tomato baked cod with mushy peas

Tomato baked cod with mushy peas

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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  • 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


  1. 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.

  2. 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.


Typical values per serving when made using specific products in recipe


1,817kJ/ 431kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating