This Jamie Oliver Roasted Cod with Pancetta & Pea Mash is a light and flavorful recipe, which includes cod fillets and frozen peas. It’s a restaurant-quality dish, ready in about 45 minutes.
Jamie Oliver Roasted Cod with Pancetta & Pea Mash Ingredients
- 4 thick pieces cod fillets (about 120g each), from sustainable sources
- Olive oil
- 8 thin slices of higher-welfare pancetta
- 2 lemons
- 500g potatoes
- 300g frozen garden peas
- 1 small knob of butter
- 1 splash of milk
- Optional: half a fresh red chilli
- ½ a bunch of fresh mint (15g)
- 60g rocket
- Extra virgin olive oil
How To Make Jamie Oliver Roasted Cod with Pancetta & Pea Mash
- Prep the oven and fish: Preheat your oven to 200°C/400°F/gas 6. Season cod with sea salt and pepper. Place on an oiled baking tray and lay two pancetta slices on each fillet. Halve the lemons and place cut-side down on the tray.
- Roast the fish: Roast in the oven for 10 to 15 minutes until the fish flakes easily.
- Cook and mash the potatoes: Peel and quarter the potatoes. Boil in salted water until soft, then drain.
- Cook and mash the peas: Cook the peas according to packet instructions. Drain and blitz in a food processor or mash with a fork.
- Combine mash ingredients: Mash the potatoes with butter, hot milk, salt, pepper, and the mashed peas. Add diced red chilli if using.
- Make the salad: In a bowl, toss rocket and picked mint leaves with a drizzle of extra virgin olive oil.
- Serve: Spoon mash onto each plate, top with roasted cod and pancetta, and serve with the salad and a roasted lemon half.
Recipe Tips
Can I use a different fish?
Yes, haddock or hake are great alternatives to cod.
How to tell when cod is cooked:
The flesh should be opaque and flake easily with a fork.
Can I prep the mash in advance?
Yes, make it ahead and reheat gently before serving.
What to use instead of pancetta:
Try prosciutto, streaky bacon, or leave it off for a pescatarian version.
How to make it dairy-free:
Use plant-based milk and butter for the mash.
What To Serve With Roasted Cod & Pea Mash
This elegant dish pairs well with:
- Crusty sourdough or baguette
- A glass of chilled white wine (like Sauvignon Blanc)
- Steamed green beans or asparagus
- A light vinaigrette-dressed salad
How To Store Roasted Cod & Pea Mash
Refrigerate: Store leftovers in airtight containers for up to 2 days.
Reheat: Warm gently in the microwave or oven.
Freeze: Freeze the mash separately; cod may dry out when frozen.
Roasted Cod & Pea Mash Nutrition Facts
Calories: 339 per serving
Fat: 10.6g
Saturates: 3.8g
Carbohydrates: 29.4g
Sugars: 3.2g
Fibre: 5.8g
Protein: 32.8g
Salt: 1.4g
FAQs
Can I use canned peas for the mash?
Frozen peas work best, but canned peas can be used in a pinch—just drain well.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free as long as the pancetta and all ingredients are verified GF.
Can I make this with salmon?
Yes! Swap cod for salmon and adjust cooking time as needed.
What can I use instead of mint in the salad?
Basil, parsley, or chives also work well.
Jamie Oliver Roasted Cod with Pancetta & Pea Mash
Description
A simple yet elegant cod recipe with crispy pancetta and creamy pea mash, perfect for a quick dinner or dinner party.
Ingredients
Instructions
- Preheat oven to 200°C/400°F. Season cod and top with pancetta. Roast with halved lemons for 10–15 minutes.
- Boil peeled potatoes until soft, drain.
- Cook peas, drain, and mash or blitz.
- Mash potatoes with butter, milk, seasoning, peas, and chilli if using.
- Toss rocket and mint in olive oil.
- Plate mash, top with cod and pancetta, and serve with salad and lemon.
Notes
- Swap cod for haddock if preferred. To save time, prep the mash and salad while the fish roasts. Great for a weeknight dinner or casual entertaining.
