• 4 x 200g/7oz haddock fillets

  • 1 lemon

  • 1 tbsp olive oil

  • 2 tbsp chopped fresh parsley

  • 450g/1lb frozen peas

  • 6 tbsp creme fraiche

  • 3 tbsp chopped fresh mint

  • salt and freshly ground black pepper


  • 1.

    Preheat the oven to 220C/Gas 7.

  • 2.

    Arrange the fish fillets on a non-stick baking sheet and season with salt and pepper. Cut four slices of lemon and arrange one on each fillet. Scatter over the chopped parsley, drizzle with the oil and roast for 6 - 8 minutes until cooked through.

  • 3.

    Meanwhile, cook the peas in pan of boiling, salted water for 4 - 5 minutes until piping hot. Drain well then place in a food processor with the creme fraiche and chopped mint. Whizz to form a coarse puree.

  • 4.

    Divide the puree between four plates and place a cod fillet on each. Squeeze the juice from the remaining lemon half over the fish and serve.

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