Community recipe
Honey-Garlic Cod with Creamy Pea Mash and Crispy Crumbs
Tender cod fillets are brushed with a glossy honey-garlic glaze, quickly roasted, and served over velvety mashed peas and potatoes with lemony toasted breadcrumbs. It is a bright, family-friendly skillet-and-sheet-pan dinner with a crisp finish and plenty of weeknight appeal.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Difficulty
- easy
Get ready
Ingredients
- 680 g yukon gold potatoes, scrubbed, peeled, and cut into 2.5-cm pieces
- 150 g frozen peas, rinsed, drained, and patted dry
- 1 lemon, zested and juiced
- 3 garlic cloves, minced
- 4 cod fillets, patted dry
- 1 tsp kosher salt
- 30 g unsalted butters
- 1 tbsp lemon juice
- 0.5 tsp black pepper
- 0.25 tsp kosher salt
- 1 tbsp olive oil
- 80 g panko breadcrumbs
- 0.5 tsp lemon zest
- 0.25 tsp kosher salt
- 2 tbsp honeies
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 0.5 tsp smoked paprika
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.5 tsp lemon zest
Make it
Instructions
- 01
Prepare the oven, pan, and ingredients
Place an oven rack in the center position and preheat the oven to 425°F. Line a rimmed baking sheet with parchment and set it aside. Scrub, peel, and cut 680 g Yukon Gold potatoes into 2.5-cm pieces. Rinse 150 g frozen peas under cool water in a fine-mesh strainer, drain well, and pat dry. Zest and juice 1 lemon, keeping the zest and juice separate. Mince 3 garlic cloves. Pat 4 cod fillets very dry with paper towels and check for any pin bones. Measure all remaining ingredients before cooking. | Why: A hot oven and dry fish promote even cooking and better browning, while uniform potato pieces finish together.
- 02
Boil the potatoes
Bring a large pot of water to a boil over high heat. Add 1 tsp kosher salt, then carefully add the prepared potatoes. Reduce the heat to maintain a steady boil and cook for 12–15 minutes, until a knife slides through the centers without resistance. Reserve 120 ml potato cooking water, then drain the potatoes thoroughly and return them to the warm pot. | Why: Salting the cooking water seasons the potatoes from within, and reserved starchy water helps create a smooth mash.
- 03
Make the pea mash
Add 150 g rinsed frozen peas, 30 g unsalted butter, 60 ml potato cooking water, 1 tbsp lemon juice, and 0.5 tsp black pepper to the warm potatoes. Mash with a potato masher until mostly smooth but still lightly textured; add another tablespoon of the reserved water only if needed. Taste and adjust with 0.25 tsp kosher salt. Cover the pot and keep it warm off the heat. | Why: Warm peas blend smoothly with the potatoes, while lemon and pepper keep the rich mash lively.
- 04
Toast the lemon crumbs
Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 80 g panko breadcrumbs and 0.5 tsp lemon zest. Cook for 3–4 minutes, stirring often, until the crumbs are evenly golden and smell nutty. Transfer them to a small bowl so they stop cooking; season with 0.25 tsp kosher salt. | Why: Removing the crumbs from the hot skillet prevents over-browning and preserves their crisp texture.
- 05
Glaze and roast the cod
Arrange the dry cod on the lined baking sheet. Stir together 2 tbsp honey, 1 tbsp olive oil, 2 minced garlic cloves, 1 tbsp lemon juice, 0.5 tsp smoked paprika, 0.5 tsp kosher salt, and 0.25 tsp black pepper in a small bowl. Brush the mixture over the tops and sides of the cod. Roast at 425°F for 10–12 minutes, depending on thickness, until the centers are opaque and the thickest part reaches 145°F on an instant-read thermometer. Rest for 3 minutes on the baking sheet. | Why: A short, hot roast keeps cod moist, while the honey caramelizes into a savory-sweet glaze.
- 06
Plate and serve
Spoon the warm pea mash onto four plates and place one rested cod fillet on each portion. Scatter the toasted crumbs over the cod and finish with the remaining 0.5 tsp lemon zest. Serve immediately while the mash is hot and the crumbs are crisp. | Why: Layering the crisp crumbs at the table protects their texture and gives each bite a fresh lemon finish.
