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.
Video
Notes
*I recommend adding the peas and pine nuts just at the very end if you like the colour of your peas to stay bright green, I think peas taste better this way and also look more appetising.