Hi friends! Today, I’m sharing a fresh and easy one-pan recipe that’s perfect for a quick dinner Asparagus and Peas Cod. This dish is light, colorful, and packed with flavor. The best part? You only need one pan, and it’s ready in just 20 minutes! The cod comes out soft and flaky, and the veggies stay bright and fresh. Plus, this meal has lots of protein and fiber, so it’s both yummy and good for you.
Method
Start with the Leeks
First, you’ll begin by preparing the leeks. Slice them thinly, then heat a teaspoon of butter (or oil) in a non-stick pan over medium-low heat. Add the leeks and gently cook them until they turn soft and start to smell sweet this should take about 3–4 minutes. Once the leeks are softened, remove them from the pan and set them aside on a plate. We’ll add them back in later.
Make the Pea and Mint Mix
While the leeks are cooking or cooling, prepare your refreshing pea mix. In a small bowl, combine the defrosted peas with freshly chopped mint leaves. Drizzle in a little bit of olive oil and sprinkle with a small pinch of salt. Stir everything together until well mixed. Set this aside for the final step it’s going in last to keep the peas bright and tasty.
Cook the Cod
Now it’s time for the star of the dish cod! Lightly season both sides of the cod fillets with salt and pepper. Using the same pan (no need to wash it), place the cod fillets into the center. Turn the heat to low and cover the pan with a lid. Let the cod cook slowly for 7 to 10 minutes. This gentle cooking keeps the fish moist and helps it flake perfectly. We’ll be adding the vegetables partway through, so stay close.
Add the Veggies
At the 5-minute mark, it’s time to add the rest of the vegetables. Carefully open the lid and place the sliced asparagus (stalks and tips), the artichoke slices, the capers, and the softened leeks around the cod in the pan. Close the lid again and continue to cook everything together for another 2 to 5 minutes. The fish is ready when the thickest part flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
Final Touches
Once the fish is cooked, turn off the heat. Now gently spoon the pea and mint mix over the vegetables and fish. Sprinkle the toasted pine nuts on top to add a delicious crunch. Right before serving, squeeze a little bit of lemon juice over the whole dish. This adds a fresh and tangy flavor that ties everything together beautifully.
Necessary Tools
- 1 non-stick pan with a lid
- Knife and cutting board
- Small bowl (for pea mix)
- Spoon or spatula
- Measuring spoons
🐟 Asparagus and Peas Cod A Fresh One-Pan Dinner!
Cuisine: British, MediterraneanDifficulty: Easy2
servings10
minutes10
minutes20
minutesIngredients
2 cod fillets (about 230g total)
200g asparagus (thinly slice stalks, leave tips whole)
150g frozen peas (defrosted and rinsed with hot water)
1 leek (sliced thin)
2 artichoke hearts in oil (sliced)
2 tbsp capers
3 tbsp toasted pine nuts
A squeeze of lemon
Fresh mint leaves (chopped)
1 tsp butter or oil
Salt and pepper to taste
Directions
- Start with the leeks: Add a teaspoon of butter to your pan and cook the sliced leeks until they turn soft. Take them out and set them aside.
- Make the pea mix: In a small bowl, mix your peas, chopped mint, a little oil, and a pinch of salt. Set aside.
- Cook the cod: Season the cod with a little salt and pepper. Add it to the same pan on low heat. Cover with a lid and cook for 7–10 minutes.
- Add the veggies: At the 5-minute mark, add the asparagus, artichokes, capers, and cooked leeks to the pan. Keep the lid on and cook for another 2–5 minutes.
- Final touches: When the cod is cooked through (it should flake easily), turn off the heat. Add the pea and mint mix and top with the toasted pine nuts. Squeeze a bit of lemon juice over everything.
Notes
- Keep your heat low while cooking the cod. High heat can dry it out.
- Don’t add the peas too early! Add them at the end so they stay bright green and don’t get mushy.
- Make sure your cod is fully cooked the thickest part should reach 63°C (145°F).
Serving Suggestions
- Serve this dish with warm quinoa, couscous, or a slice of crusty bread.
- Add a side of green salad with a simple vinaigrette.
- This recipe is great for lunch or a light dinner.
Fun Fact
Did you know cod is one of the most popular fish in the world? It’s low in fat and high in protein great for heart health and growing muscles! 🐟
Conclusion
This Asparagus and Peas Cod is one of my favorite fast and healthy meals. It’s packed with flavor, super easy to clean up (thanks to one pan!), and it feels like a fancy dinner without all the work. Give it a try the next time you want something quick, fresh, and tasty. Happy cooking! 😊
