Pan Fried Loin of Cod with Minted Pea Purée

pan fried loin of cod recipe from Fodder farm shop

Serves 2


  • 2 x Ramus loin of cod
  • 10 x new potatoes, thinly sliced
  • 200g frozen Yorkshire garden peas
  • 2 sprigs of fresh mint, leaves chopped
  • 1 tsp Fodder mint sauce
  • 200ml fish or vegetable stock
  • Knob of Longley Farm butter
  • Zero olive oil
  • Salt, pepper & a little Sunflours plain flour

A delicious, vibrant dish of pan-fried loin of cod with minted pea purée, packed full of flavour.

All ingredients used in this recipe are available to purchase from the Fodder Farm Shop



  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 180°c (160°c fan) / gas mark 4. Season the flour with salt & pepper and roll the cod in the seasoned flour.
  4. Blanch the new potatoes in hot salted water for 5 minutes.
  5. 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.
  6. Transfer to a hot oven for 8-10 minutes until the cod is cooked through.
  7. Heat a frying pan with olive oil and fry the potatoes until cooked through and golden brown. Season with salt and pepper.
  8. Serve on the pea purée with the fried new potatoes.

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