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Herb Crusted Cod with Pea Puree pairs a crisp panko-herb topping with tender, flaky white fish over a bright, buttery pea puree. It looks like it took effort but comes together in under 40 minutes.
I make this on weeknights when I want something that feels a little special without much cleanup. The cod bakes on a sheet pan while the peas simmer on the stove, so both parts finish close to the same time.
The crust is the part people ask about, with a crunch reminiscent of oat crusted baked trout. Panko, lemon zest, garlic, and a handful of chopped parsley and dill get pressed onto the fillets before baking at 200C/400F. It turns golden in about 12 minutes, and the fish underneath stays moist if you pull it at 145F/63C internal.
The pea puree underneath, not unlike the bright flavor in watercress and pea soup, is where the smell of butter and mint pulls people to the kitchen. It’s smooth, a little sweet, and holds the fish without weighing the plate down.
Why You’ll Love This Recipe
- Crisp herb crust with no deep frying needed
- Ready to serve in under 40 minutes
- Pea puree adds sweetness without heavy cream
- Feels special enough for weeknight or company dinner
Ingredient Notes
- Cod fillets: Look for fillets of even thickness so they bake at the same rate. Haddock or halibut work as a substitute.
- Panko breadcrumbs: Panko crisps up lighter than regular breadcrumbs. Swap in gluten-free panko if needed.
- Fresh dill and parsley: Fresh herbs give the crust its color and smell. Dried herbs work in a pinch but use half the amount.
- Dijon mustard: This is what glues the panko crust to the fillet. Don’t skip it even if you don’t taste mustard in the final dish.
- Frozen peas: Frozen peas are already blanched and blend up bright green and sweet. Fresh peas work too if blanched first.
- Fresh mint: Mint cuts through the sweetness of the peas. Start with less and add more to taste since it can overpower quickly.
Herb Crusted Cod with Pea Puree: Easy Weeknight Dinner
Ingredients
Method
- Heat the oven to 200C/400F. Line a sheet pan with parchment paper.
- Pat cod fillets completely dry with paper towels and season both sides with salt and pepper.
- In a small bowl, mix panko, parsley, dill, garlic, lemon zest, and 1 tbsp olive oil until the crumbs look damp and clumpy.
- Brush the top of each fillet with Dijon mustard, then press the herb-panko mixture firmly onto the surface.
- Drizzle the remaining olive oil over the crust. Bake for 12 to 14 minutes, until the crust is golden and the cod flakes easily with a fork and reaches 145F/63C internal.
- While the cod bakes, melt butter in a saucepan over medium heat. Add peas and stock, cover, and simmer for 4 to 5 minutes until the peas are bright green and tender.
- Transfer the peas to a blender with mint and lemon juice. Blend until smooth, adding a splash more stock if it’s too thick. Season with salt.
- Spoon the pea puree onto plates, top with a fillet of herb crusted cod, and serve right away.
Notes
- Pat cod completely dry before crusting for a crisp panko topping.
- Use an instant-read thermometer for 145F/63C instead of guessing by time.
- Blend pea puree while hot for the smoothest texture.
- Store cod and puree separately to keep the crust crisp.
Tips for Success
- Pat cod fillets completely dry before adding the crust so the panko crisps instead of steaming.
- Use a fish spatula to lift cod off the pan without cracking the crust.
- Blend the pea puree while still hot for the smoothest texture and easiest straining.
- Check for 145F/63C with an instant-read thermometer at the thickest part instead of guessing by time.
- Toast panko in a dry pan for 2 minutes first if you want extra crunch on the crust.
Variations
- Swap dill for tarragon and add a pinch of orange zest for a brighter, slightly anise-forward crust.
- Use halibut or haddock instead of cod for a firmer bite that holds the crust well.
- Stir a spoonful of creme fraiche into the pea puree for extra richness and tang.
Storage and Reheating
Store leftover cod and pea puree in separate airtight containers in the fridge for up to 2 days. Keeping them apart stops the crust from turning soggy against the puree.
Reheat the cod in a 180C/350F oven for 8 to 10 minutes, just until warmed through. The microwave works in a pinch but softens the crust.
Warm the pea puree in a small saucepan over low heat, stirring in a splash of water or stock if it’s thickened in the fridge.
Serving Suggestions
Herb Crusted Cod with Pea Puree works well with a simple side, roasted baby potatoes or garlic lemon skillet greens with lemon vinaigrette. The puree already carries some sweetness, so I keep the sides plain.
A glass of dry white wine, like Sauvignon Blanc, matches the herbs and lemon in the crust. For a non-alcoholic option, sparkling water with lemon works fine.
For a heavier meal, add crusty bread to mop up any extra puree left on the plate.
FAQ
How do I know when the herb crusted cod is done baking?
The cod is done when it flakes easily with a fork and hits 145F/63C at the thickest part. The crust should be golden, and the flesh underneath will look opaque and pull apart in soft flakes rather than looking translucent. Start checking at the 12-minute mark since fillet thickness varies.
Can I use fresh peas instead of frozen in the pea puree?
Fresh peas work fine here, just blanch them in boiling water for 2 to 3 minutes until bright green and tender before blending. Frozen peas are actually easier since they’re already blanched and consistently sweet year-round. Either way, blend while warm for the smoothest pea puree.
Can I make the pea puree ahead and reheat it with the cod?
Yes, the pea puree keeps well in the fridge for up to 2 days in an airtight container. Reheat it gently in a small saucepan over low heat, adding a splash of water or stock if it has thickened. Bake the cod fresh since the crust doesn’t hold up to advance prep.
What wine pairs well with herb crusted cod and pea puree?
A dry Sauvignon Blanc or unoaked Chardonnay works well, since the acidity matches the lemon and herbs in the crust. Sauvignon Blanc especially picks up the dill and parsley notes without fighting the sweetness of the pea puree. A crisp Pinot Grigio is a solid backup if that’s what you have open.
Is herb crusted cod with pea puree gluten free?
No, this recipe isn’t gluten free as written because the crust uses panko breadcrumbs. Swap in gluten-free panko or crushed gluten-free crackers in the same amount and the crust still crisps up well. Everything else in the dish, including the pea puree, is naturally gluten free.
Why does my herb crust fall off the cod fillets?
The crust usually falls off when the cod fillet is still wet or when the mustard layer gets skipped. Pat the fish completely dry first, then use Dijon mustard as glue before pressing the panko mixture on firmly. Baking on parchment paper instead of a bare pan also helps it hold together.
