Roasted Italian Cod on Pea Mash with Broccoli, Pancetta and a Tomato sauce

The idea behind this dish was the have the cod on more of a pea and potato puree – rather than the peas being mixed into the mash. However it still tasted delicious so I decided to post this recipe despite it not being how I had planned. Though I put it in the Healthy category, this recipe is more healthy-ish.

Serves 2


  • 2 cod fillets
  • 1 large potato or 2 small, chopped
  • 150g peas
  • knob of butter
  • splash milk – to taste
  • broccoli
  • 1/2 pack pancetta cubes
  • italian herbs

For the tomato sauce

  • 150g small tomatoes, quartered
  • 8g basil, chopped
  • 1/2 red onion, diced
  • 1 tsp garlic puree


  1. Preheat oven to 180 degrees/160 fan/gas mark 4
  2. Boil the potatoes for 15 minutes or until soft
  3. Drizzle with olive oil then put the broccoli in the oven for 5 minutes
  4. Fry the pancetta until done, usually takes 5 minutes, set aside on a new plate keeping the pan
  5. Add the cod to the same tray, drizzle with olive oil, sprinkle with italian herbs and season
  6. Cook for 10-12 minutes or until done
  7. Meanwhile for the sauce, using the pancetta pan, fry off the red onion
  8. Add the tomatoes, basil and garlic
  9. Cook for 5 minutes on a medium heat until softened and stewed a little
  10. Once the potatoes are done mash the peas in with the butter and milk and season
  11. Serve up!