This curried cod and crushed pea dinner is the ideal hearty meal for late summer evenings as temperatures drop. The combination of sweet potato wedges and spiced fish creates a warming supper that comes together in just 40 minutes. The peas and beans mix with fragrant spices to deliver a gut-friendly dish perfect for transitioning your menu from peak summer to autumn dining.
How to prepare the ingredients
You will need 21 medium sweet potatoes, cut into wedges, and 2 cod fillets. The recipe calls for 1 tablespoon of extra virgin olive oil and 1 tablespoon of Madras curry paste. Add 100 grams of frozen peas, 100 grams of frozen baby broad beans, and 400 grams of cannellini beans that have been drained and rinsed.
Preheat your oven to 200 degrees Celsius, gas mark 6. Toss the potato wedges in oil on a large baking tray and cook for 20 minutes. Spread the cod with the Madras paste, place it on a small piece of baking parchment, and add it to the tray with the potatoes. Turn the wedges over and bake for a further 10 minutes.
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Cook the peas and broad beans in boiling water for three minutes, then drain and allow them to cool slightly. Tip these vegetables into a food processor with the cannellini beans and blitz them into a coarse paste. Season the mixture to taste before serving the cod on top of the crushed peas alongside the sweet potato wedges.
Using a dedicated appliance for this mash, such as a Kenwood mini chopper, minimizes cleanup and ensures a consistent texture. The result is a rustic, nutrient-dense side that pairs perfectly with the tender fish.
To improve the presentation, serve the dish on stylish serving plates. A bistro cream 16 piece cutlery set from Dunelm adds a chic, French-bistro touch to your table setup. Whether you are hosting a garden party or enjoying a midweek meal, this recipe focuses on unhurried, flavorful moments. For more seasonal ideas, consider our lively Mediterranean vegetable and goat’s cheese galette or our savoury picnic tartlets recipe.