Pan Fried Loin of Cod with Minted Pea Purée

A delicious, vibrant dish of pan fried loin of cod with minted pea puree, packed full of flavour. Ramus' answer to traditional fish, chips & mushy peas!

Serves 2

  • 2 x 200g loins of cod
  • 200g frozen garden peas
  • 2 sprigs of fresh mint, leaves chopped
  • 1 tsp mint sauce
  • 200ml fish or vegetable stock
  • Knob of butter
  • Olive oil
  • Salt, pepper & a little plain flour

Top Tips

For an extra creamy pea purée, blend in 1 tbsp of crème fraîche.

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  1. To make the pea purée, cook the garden peas in the stock then either crush or preferably purée them in a food blender.
  2. Add a glug of olive oil, a spoonful of mint sauce and then some chopped fresh mint. Season to taste.
  3. Preheat oven to 180C. Season the flour with salt & pepper and roll the cod in the seasoned flour.
  4. Add a glug of oil and a knob of butter to a hot pan, then add the cod, skin side down, pan frying for 2-3 minutes until the skin is crisp.
  5. Transfer to a hot oven for 8-10 minutes until the cod is cooked through.
  6. Serve on the pea purée with fried new potatoes.

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