This is one of those meals that feels a little special but is actually very simple to make. Flaky oven-baked cod sits on a smooth pea purée and is finished with crispy bacon and a drizzle of bacon butter. Serve it with golden roast potatoes for a comforting dinner that’s full of flavour without being complicated.
The sweetness of the peas balances the salty bacon beautifully, while the cod stays tender and flaky in the oven. It’s a dish we come back to often in our kitchen because it’s dependable, satisfying and easy enough for a weeknight meal.
Why This Recipe Works
- Cooking the cod slightly elevated keeps it from sitting in its own juices, so it stays tender and flaky rather than soggy.
- The pea purée adds sweetness and freshness, balancing the richness of the bacon.
- Crispy bacon and bacon butter provide a savoury finish that brings the whole dish together.
- Roast potatoes cooked in hot oil give you crisp edges and fluffy centres.
- It’s a simple combination of ingredients that work beautifully together.
Ingredient Notes
- Cod fillets: Fresh cod works best here. Pat the fillets dry before cooking so they roast rather than steam. Season well with salt and pepper, and a small squeeze of lemon works nicely too.
- Frozen peas: Frozen peas are perfect for the purée and keep the recipe quick and easy. They naturally create a smooth, slightly sweet base for the fish.
- Garlic: A small clove is enough to add flavour to the pea purée without overpowering it.
- Streaky bacon: Streaky bacon crisps up beautifully and creates a delicious bacon butter that can be drizzled over the fish.
- Potatoes: Floury potatoes are best for roasting. Parboiling them first and then roasting in hot oil gives the best crisp texture.
How To Serve
- This dish works perfectly as a main meal served with crisp roast potatoes.
- You could also serve it with: steamed greens, sautéed spinach or simple buttered vegetables.
- The bacon butter is delicious spooned over the potatoes as well.
Storage
- If you have leftovers, store the components separately in the fridge in airtight containers for up to 2 days.
- Reheat the cod gently in the oven so it doesn’t dry out. The pea purée can be reheated on the hob with a small splash of water.
- The roast potatoes are best eaten fresh but can be reheated in the oven or air fryer to crisp them up again.
Oven Baked Cod with Pea Purée and Crispy Bacon
Flaky oven baked cod served on a smooth pea purée with crispy bacon and bacon butter, finished with golden roast potatoes. A simple but comforting dinner that’s full of flavour.
Ingredients
Method
Roast The Potatoes
- Preheat the oven to 200°C.
- Peel the potatoes and cut into roasting pieces.
- Parboil in salted water for 8–10 minutes until the edges begin to soften but the potatoes are not fully cooked.
- Drain well and return them to the pan with the lid on. Shake the pan to rough up the edges.
- Place a roasting tin with oil in the oven to heat until the oil is very hot.
- Carefully add the potatoes to the hot oil so they sizzle immediately.
- Roast for 30 minutes, turning once, until golden.
Cook The Cod
- Lower the oven temperature to 180°C.
- Pat the cod fillets dry with kitchen paper.
- Season with salt, pepper and a squeeze of lemon if using.
- Place the cod in an oven-proof dish, slightly elevated on birch sticks or similar so the fish doesn’t sit in its juices.
- Bake for 20–25 minutes until the cod is cooked through and flakes easily.
Make the Pea Purée
- Cook the frozen peas in a small pan of water until tender.
- Drain the peas, saving a small amount of the cooking water.
- Add the peas to a blender with the garlic, a splash of the cooking water and seasoning.
- Blend until smooth.
- Return to the pan and keep warm on a very low heat.
Cook The Bacon
- Cut the streaky bacon into small pieces.
- Fry the bacon pieces in a pan over medium heat until crisp. If you like, add a knob of lactose-free butter to the pan to create a richer bacon butter for drizzling.
- Cook until the bacon becomes crispy and the butter turns into a rich bacon butter.
Assemble the Dish
- Spoon the warm pea purée onto each plate.
- Place the cod fillet on top.
- Scatter the crispy bacon over the fish.
- Serve with the roast potatoes and drizzle over the bacon butter.
Notes
- Keeping the cod tender
Elevating the cod slightly while baking prevents the fish from sitting in its juices and helps it cook gently. This keeps the cod tender and flaky rather than watery. - Bacon butter drizzle
As the bacon cooks it releases a rich, savoury fat. Drizzling a little of this bacon butter over the fish and roast potatoes adds an extra layer of flavour and makes the dish feel a little more indulgent. Use as much or as little as you like. - Roast potato tip
For crisp roast potatoes, make sure the oil in the roasting tin is properly hot before adding the potatoes. They should sizzle as soon as they hit the pan.