The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cod with baby potatoes & a minty pea sauce
Cod fillets are grilled till they flake apart on your fork, while you cook up a garlicky, herby sauce studded with peas and made silky with a swirl of yogurt. Served up with baby potatoes, green beans, mangetout and carrots, a fuss-free fish supper has never tasted so good.
SWK: High protein
Plants 5
SWK: High fibre
Serving size
Ingredients
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 shallot
- 1 handful of fresh mint
- 150g peas (Green Peas 100%)
- 400g baby potatoes
- 2 carrot
- 2 skinless cod fillets (Fish, Crustaceans, Milk, Molluscs, Mustard, Cereals Containing Gluten)
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 160g green beans
Nutritional Information
Calories: 439
Protein: 38g
Carbs: 60g
Fat: 2.9g
Ingredients
- 4 carrot
- 2 shallot
- 1 handful of fresh mint
- 4 skinless cod fillets (Fish, Crustaceans, Milk, Molluscs, Mustard, Cereals Containing Gluten)
- 150g peas (Green Peas 100%)
- 800g baby potatoes
- 240g green beans
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 402
Protein: 36g
Carbs: 56g
Fat: 2.7g
Cod with baby potatoes & a minty pea sauce
Cod fillets are grilled till they flake apart on your fork, while you cook up a garlicky, herby sauce studded with peas and made silky with a swirl of yogurt. Served up with baby potatoes, green beans, mangetout and carrots, a fuss-free fish supper has never tasted so good.
Cook time:
30 mins
Cuisine:
British
Food group:
Fish
Allergens: Fish, Milk
Cooking Instructions
Simmer the veg
- Cut the carrots into 1/2cm-thick half-moons, and halve the potatoes. Trim and halve the green beans.
- Cook the potatoes in boiling water for 12 mins.
- Add the carrots and beans to the potatoes and boil for another 3-5 mins, until the potatoes and veg are soft, then drain.
Make your sauce
- Meanwhile, heat your grill to high.
- Peel and finely dice the shallot, and finely chop the mint leaves.
- Spritz a large non-stick frying pan with low-calorie cooking spray and put it over a medium heat. Fry the shallot for 2-3 mins.
- Add the garlic, basil & parsley paste, stir well and pour in 200ml water (300ml for 4 portions). Simmer for 5-8 mins, until the sauce has reduced by half.
Get grilling
- While the sauce simmers, put the cod on a baking tray lined with foil, season with salt and pepper and spritz with cooking spray.
- Grill for 8-10 mins until the cod is cooked through and flaking.
Sauté that veg
- Tip the peas into the sauce and cook for 1 min, then add three-quarters of the mint and remove from the heat to cool for a few mins.
- Stir in the yogurt.
Plate up
- Mix the remaining mint through the potatoes and veggies, then lightly season.
- Dish up the potatoes and veg with the pea sauce and top with the cod to serve.