Looking for a healthy one-pan dinner that’s light, full of flavour, and ready in under 20 minutes? This Asparagus & Peas Cod ticks all the boxes. It’s packed with seasonal vegetables like asparagus and leeks, paired with high-protein flaky cod, and finished with a zingy mint and pea topping that brings everything together. It’s one of my go-to springtime meals—simple enough for a weeknight but elegant enough to serve when you’re having friends over.
I love how everything cooks in one pan, making it a no-fuss, minimal-clean-up recipe that still delivers on taste and nutrition. It’s also naturally gluten-free, high in fibre, and rich in omega-3 fats from the cod—making it a brilliant choice if you’re trying to eat more anti-inflammatory foods or just balance your plate. Whether you’re new to cooking fish or just want a fresh dinner idea that feels good to eat, this is a recipe I think you’ll come back to again and again.
Tips
- Use seasonal veg: This recipe works best in spring and early summer when asparagus and leeks are at their peak.
- Keep the peas bright: Add the pea and mint mix at the very end to keep the peas vibrant and fresh-looking.
- Cook gently: Use low heat and cover the pan to keep the cod moist and tender.
- Check doneness: The cod is perfectly cooked when it flakes easily and reaches an internal temp of 63°C.
- Serve immediately: This dish is best enjoyed fresh, while the vegetables are tender-crisp and the cod is flaky.
Swaps
Cod: You can use haddock or sea bass fillets instead—just make sure to adjust the cooking time if the fillets are thinner or thicker.
Asparagus: Green beans or tenderstem broccoli can be used in place of asparagus.
Peas: Frozen broad beans are a good alternative, just rinse them in hot water first.
Artichokes: Use olives or sun-dried tomatoes for a different Mediterranean twist.
Pine nuts: Toasted almonds or chopped walnuts work well too.
Butter: Use olive oil for a dairy-free version.
Bread (if serving): Use gluten-free bread if needed.
Storage
Fridge: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave until hot through.
Freezer: Not recommended for freezing, as the texture of the fish and vegetables may change once thawed.
More Fish Recipes
- Crusted Fish
- Pesce al Cartoccio (Italian-Style Baked Fish In Parchment)
- Air Fryer Stuffed Salmon & Broccoli
- Mediterranean Salmon Skewers
One-Pan Asparagus & Peas Cod
Ingredients
- 2 cod fillets (~230g)
- 200 g asparagus, stalks thinly sliced, tips left whole
- 150 g frozen peas, defrosted and rinsed under hot water
- 1 leek, sliced finely
- 2 artichoke hearts (in oil), sliced
- 2 tbsp capers
- 3 tbsp toasted pine nuts
- squeeze of lemon
- mint leaves
- oil, salt, pepper to taste
- 1 tsp butter (to grease the pan)
Instructions
- To a pan add a tsp of butter and the chopped leek. Cook until it soften. Remove from the pan and set aside for now.
- Prepare the pea and mint mix: in a small bowl add peas, chopped mint, a drizzle of oil and salt. Mix and set aside.
- In the same pan add the cod ( which I lightly seasoned with salt and pepper).
- Cook with the lid on for 7-10 mins on a very low heat (add the vegetables at minute 5).
- At minute 5 add the asparagus, capers, artichokes to the pan and cook along with the fish, lid on. Cook for the remaining 2 to 5 minutes (the fish is cooked when the internal temperature of the thicker part reaches 63C).
- Just add the end add the pea and mint mix and the toasted pinenuts. * A squeeze of lemon is also a good touch.