Crunchy Crumbed Cod With Frozen Peas 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Nov 3, 2010

You have to hand it to Rozanne Gold, who has produced another winner of a practical cookbook in her new "Radically Simple." There were many fine candidates to choose from for this week's Dinner in Minutes, but this one caught my eye because it combines everyday ingredients in a new way.

Use peas straight from the freezer. They provide moisture as the thick pieces of cod roast at a high temperature. If you can't find cod and use another white-fleshed fish that is not as thick, reduce the cooking time as needed, roasting just until the fish is opaque and begins to flake when touched with tines of a fork.

Serve with small boiled potatoes, lightly smashed.

Servings: 4
  • 4 scallions
  • 1 large clove garlic
  • Kosher salt
  • 6 to 8 sprigs thyme or 12 chive stems
  • 10 ounces frozen peas (not defrosted)
  • 1/4 cup olive oil (may substitute a blend of 2 tablespoons olive oil, 2 tablespoons lemon-flavored olive oil)
  • Freshly ground black pepper
  • 3/4 cup panko (japanese-style) bread crumbs
  • Four 6-ounce thick cod fillets (may substitute other firm, white-fleshed fish; see headnote)


Preheat the oven to 475 degrees. Line a rimmed baking sheet with aluminum foil.

Trim the scallions, then finely chop the white and light-green parts. Mince the garlic with a little kosher salt to help break it down into a pulp (or use a garlic press). Gather 2 tablespoons of leaves from the thyme sprigs, or finely chop about 12 chive stems.

Combine the scallions and thyme or chives in a medium bowl, then add the frozen peas, 2 tablespoons of the oil and a generous sprinkling of salt and pepper. Mix well, then spread in the center of the baking sheet, making a swath just large enough to act as a bed for the fillets).

Combine the garlic, panko and the remaining 2 tablespoons of oil in a separate medium bowl; toss to evenly coat the bread crumbs. Top the fillets with all of the panko mixture, pressing down firmly. Place the fillets on top of the pea mixture in 1 layer.

Roast for 12 minutes or until the topping is golden and the fish is just cooked through (begins to flake when touched with a fork).

Serve the fish hot, atop the peas.

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Recipe Source

Adapted from Gold's "Radically Simple" (Rodale, 2010).

Tested by Bonnie S. Benwick.

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