Zesty Herbs Baked Cod with Crispy Potatoes and Peas
Baked cod with lemon, crispy roasted potatoes and buttered peas, ready in 45 minutes for four. Zesty Herbs' herbes de Provence and garlic suit mild white fish, and the same blend on the potatoes makes it feel like fish and chips from the oven.
Ingredients
- 4 Cod fillets (about 5 oz each)
- 1½ lb Yukon Gold potatoes
- 2 cups Frozen peas
- 3 tbsp Olive oil
- 1 tbsp Butter
- 1 Lemon
- Salt
- 6 scoops Zesty Herbs FLAVRBOMBS™
You will need
- Two sheet pans
- Small saucepan
- Knife
- Cutting board
Method
Roast the potatoes
- Preheat the oven to 425°F (220°C).
- Cut the potatoes into ¾ inch cubes and toss with 2 tbsp of olive oil, a pinch of salt and 2 scoops of Zesty Herbs.
- Roast for 35 minutes, turning once, until crisp and golden.
Bake the cod
- Pat the cod dry and set it on a second oiled sheet pan.
- Brush with the remaining 1 tbsp of olive oil, sprinkle with a pinch of salt and 3 scoops of Zesty Herbs, and lay thin slices of half the lemon on top.
- Bake for the last 12 to 15 minutes of the potatoes' time, until the fish flakes easily with a fork or reaches 63°C (145°F).
Cook the peas
- Warm the peas in a small saucepan with the butter, a splash of water and 1 scoop of Zesty Herbs for 4 minutes.
Plate and enjoy
- Serve the cod with the potatoes and peas, with the rest of the lemon in wedges.
Zesty Herbs is in the Family Favourites 6-pack.
Shop the bundle: Family Favourites 6-pack
