Recipe: Lemon and Herb Cod with Spring Vegetables

herb and lemon cod

Down here all the fish is happy
As off through the waves they roll
The fish on the land ain’t happy
They sad ’cause they in their bowl
But fish in the bowl is lucky
They in for a worser fate
One day when the boss get hungry
Guess who’s gon’ be on the plate – The Little Mermaid

OK so I feel a little weird posting a quote from The Little Mermaid sung by a crab talking about fish getting eaten, but I love Disney so we’re going to move on.

I am new to fish. As a child I didn’t really enjoy eating fish, not even the classically British Fish and Chips where the fish is coated in batter and deep fried (I did love the chips though:-)) But, I’m trying to expand my taste buds and try new food, and fish is healthy (low in fat, high in protein) and can take a lot of different flavours.

This dish is very simple and quick to prepare and cook, and you can adapt it to suit your tastes (add some fresh chilli, change the herbs, use different vegetables).

Ingredients (serves 2)
2 x boneless and skinless cod filets (or any firm white fish you like)
Tablespoon of seasoning (fresh rosemary and fresh thyme, pinch of salt and black pepper, teaspoon of olive oil)
1 x lemon
300g new potatoes (I used Tesco Venezia potatoes) – cut into quarters lengthways like small wedges
160g frozen peas
1 x small courgette – grated
50g Boursin (or any soft cheese such as Roulé or Philly)


  1. Pre-heat the oven to 180 degrees (170 for fan assisted ovens)
  2. Cut the potatoes into wedges and lay on a baking tray with a little oil and some black pepper, put them in the oven
  3. Lay out a piece of cooking foil and place the cod fillets on top with enough foil to create a loose parcel
  4. Add the rind of half the lemon and the herb seasoning to the fish, spreading it evenly over the two fillets
  5. Cut the lemon into quarters and place two quarters onto the foil
  6. Create a parcel around the fish and put it in the oven for 25 minutes depending on the size of your fillets
  7. 5 minutes before the fish is fully cooked, add your peas to the microwave for 2 minutes
  8. Stir in the grated courgette and the Boursin into the peas and return to the microwave for a further 1 minute
  9. Remove the fish and potatoes from the oven
  10. Divide the potatoes between 2 plates.
  11. Split the peas and courgettes between the plates
  12. Use a fish slice to add the fillets onto the plates. Discard the lemon rind and quarters.
  13. Serve with the remaining lemon quarters

    herb and lemon cod

And that’s it, a fresh light meal perfect for a summers evening. You could even cook the fish in their foil parcels on the BBQ and serve with corn on the cob and jacket potatoes.

NB. Fish should be caught responsibly as they are a finite resource and if we catch too many, soon there wont be any left to catch!

Let me know if you try the recipe!


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