Skip to content

The main dish, Light and fresh

Pan seared cod with minty peas

Pan seared cod with minty peas is a fish main for 6 people, easy to make, that needs 25 active minutes out of 45 total. The pea fricassee is made in the morning, leaving just the cod to sear right before serving. It costs about €5.20 per person, and the key to success is drying the fish well so it sears cleanly.

Golden cod seared in the pan on a fricassee of fresh peas and mint, it's spring on a plate.

Pan seared cod with minty peas
For
6 people
Work
25 min
Total time
45 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€5.20
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Pan seared cod with minty peas plays on the contrast between the tender, slightly sweet cod browned in the pan and the bright green pea fricassee underneath. Mint goes in twice, once during cooking and again at the last minute, giving the dish its spring flavor without ever tasting heavy. The sauce stays light, barely bound with a touch of cream and stock.

It's an easy choice for a spring or summer dinner party, when you want to host without spending the whole evening at the stove. Mon Chou designed it for family meals too, since kids generally like both cod and peas. Serve it with a simple starter and a fruit dessert, it leaves plenty of room for a light menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 8 min
  3. Before the guests arrive 2 steps
  4. When it's time to serve 2 steps, 10 min

In the morning, make the minty pea fricassee and let it cool in the refrigerator. Just before your guests arrive, take out the cod, pat it dry, season it, and preheat the oven. At serving time, sear the fish, finish it a few minutes in the oven, reheat the fricassee, and plate with fresh mint and lemon as a final touch.

The ingredients

6 people

Fish counter

  • Cod loin 900 g

Frozen foods

  • Frozen peas 600 g

Fruits and vegetables

  • Shallots 3
  • Mint 1 bunch
  • Lemon 1

Dairy

  • Light heavy cream 10 cl
  • Butter 40 g

Pantry

  • Vegetable stock 20 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Finely chop the shallots and sweat them in the butter over low heat, then add the peas and the stock. 8 min

    Frozen peas go straight into the pan, they have the sweetness of fresh garden peas.

  2. Off the heat, blend a quarter of the peas with the cream and half the mint, then stir everything back together and let cool.

    Blend very briefly, you want a creamy binder, not a puree.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the cod out of the refrigerator, pat it dry, and season with salt and pepper.

    A dry fish sears better and browns more evenly in the pan.

  2. Preheat the oven to 180 °C and finely chop the remaining mint.

    Keep the mint under a damp paper towel so it doesn't darken.

When it's time to serveThe final touches, right in front of your guests.

  1. Sear the cod skin side down in hot oil, then finish it in the oven for a few minutes. 10 min

    Don't flip the fish too soon, it releases on its own once it's golden.

  2. Gently reheat the pea fricassee, plate the cod on top, then scatter with mint and a squeeze of lemon.

    Add the mint at the very last second so it stays bright green and fragrant.

Our tips to get it right

  • Pick cod pieces of even thickness so they all cook at the same rate, without drying out the thinner ones.
  • If the pea fricassee thickens too much as it cools, loosen it with a splash of warm stock before serving.
  • Always buy a bit more fresh mint than the recipe calls for, it loses fragrance once chopped ahead of time.

The variations

  • Swap the cod for haddock or pollock, two white fish that sear just as well in a pan.
  • For a vegetarian version, replace the cod with thick grilled zucchini slices or pan seared halloumi.
  • For kids who eat fast, blend the peas a bit smoother and cut the cod into small pieces before plating.

What to serve it with

  • Basmati rice or steamed potatoes
  • A dry, mineral white wine
  • A lemony green salad

Storage

The pea fricassee keeps for 2 days in the refrigerator in a sealed container. The cooked cod is best eaten the same day, it dries out when reheated. If needed, warm the fish gently, covered, at low heat.

Questions about this recipe

Can I use fresh peas instead of frozen?

Yes, if they're in season, shell about 1.5 kg of fresh peas to get the 600 g you need. They usually need a bit more cooking time than frozen ones.

How do I know when the cod is cooked through?

The flesh should turn opaque and flake easily with a fork. Plan on about 10 minutes in the oven for medium sized pieces, a little less for thin fillets.

Can I use regular heavy cream instead of light cream?

Yes, the result will just be a bit richer. Keep the same amount, 10 cl is enough to bind the fricassee without weighing it down.

What's the best way to plate this dish?

Spoon the pea fricassee into the bottom of each shallow bowl, place the cod on top skin side up, then finish with chopped mint and a squeeze of lemon right before serving.

Can a pan seared cod with minty peas be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a pan seared cod with minty peas?

Allow 45 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a pan seared cod with minty peas?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a pan seared cod with minty peas cost?

About €5.20 per person, that's €31.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Lime mousse The dessert

Light and fresh

Lime mousse

  • 30 min of work
  • Prepared the day before
  • Medium, €1.90 per person

280 kcalcalculated by Kiloach

Mains for entertaining

See all