Roast Cod Recipe with Slow-Cooked English Peas and Shoots

Roast cod with slow-cooked English peas and shoots

  • serves 4
  • Easy

Recreate simple yet delicious sharing plates in your own home with this easy cod recipe from Notting Hill's Gold



  • cod 4 x 200g skin-on fillets
  • sea salt flakes 1 tbsp
  • olive oil 3 tbsp, plus extra for frying and baking
  • fresh or frozen peas 300g
  • garlic 1 clove, thinly sliced
  • basil leaves a handful, chopped
  • mint leaves a handful, chopped
  • pea shoots 300g
  • lemon 1, cut into wedges


  • Step 1

    Put the cod fillets into a tray and rub in the sea salt. Leave in the fridge for 1 hour, then gently wash off the salt under cold running water and pat really dry.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Heat a little oil in a frying pan and cook the cod fillets, skin-side down, for 2-3 minutes until the skin is crisp. Remove from the heat, put in a lightly oiled baking tray, skin-side up, and cook in the oven for 8 minutes or until cooked through. To test, a skewer should be easily pushed through the centre of a fillet.

  • Step 3

    Cook the peas in a large pan of boiling water for 5-10 minutes if fresh, or 1-2 minutes if frozen. Drain really well.

  • Step 4

    Put 3 tbsp of olive oil and the garlic in a bowl, then add the peas and stir gently until the oil coats the peas and the garlic is thoroughly combined. Leave to cool to room temperature then add the basil and mint leaves (it’s best to do this once the mixture has cooled down to avoid discolouration of the leaves).

  • Step 5

    Put the cod fillets on 4 plates alongside the pea shoots and lemon wedges to squeeze over. Spoon over the peas and serve.

*This recipe is gluten-free according to industry standards

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Nutritional Information

  • Kcals 322
  • Fat 13.3g
  • Saturates 2g
  • Carbs 7.4g
  • Sugars 1.1g
  • Fibre 5.6g
  • Protein 40.3g
  • Salt 2.2g