Pan-Seared Cod with Mushy Peas and Minted Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic British pan-seared cod served with a vibrant mushy pea side and a fresh minted butter sauce for a simple yet elegant meal. This British-inspired seafood recipe, ready in about 25 minutes, pairs cod fillets, frozen peas, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 British cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 cups frozen peas and 2 tbsp of unsalted butter in a medium saucepan. Cook over medium heat for 5-7 minutes until peas are tender. Use a potato masher or fork to crush peas roughly, leaving some texture, then stir in half of the chopped mint leaves (about 2 tbsp). Season with 1/2 tsp salt and set aside, keeping warm.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Pat dry 4 cod fillets and season both sides with 1 tsp salt and 1 tsp black pepper.
  3. Step 3: When oil is shimmering, add cod fillets skin-side down and cook for 4-5 minutes without moving until the skin is crisp. Flip and cook for another 3-4 minutes until fish is opaque and flakes easily with a fork.
  4. Step 4: Meanwhile, melt remaining 4 tbsp unsalted butter in a small saucepan over low heat. Stir in remaining mint leaves and 1 tbsp lemon juice, warming gently until fragrant.
  5. Step 5: Serve the pan-seared cod on a bed of mushy peas with minted butter drizzled over the top for a bright finishing touch.

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