Cod Boulangere

Read about our Pacific cod and Atlantic cod. View the range of frozen cod and fish dishes we have available.

Portions: 4


  • 4 x Line-Caught Cod Fillets
  • 300g Frozen Peas
  • 750g Jersey Royals or Baby New Potatoes
  • 200g Whole Cherry Tomatoes
  • 400ml Fish Stock (made up)
  • 140g Sliced White Onions
  • 140g Sliced Red Onions
  • 1 Lemon (Zest and Juice)
  • Sea Salt
  • Coarse Ground Peppercorns
  • 20g Snipped Chives
  • 10g Chopped Flat Leaf Parsley


  1. Pre-heat an oven to 190 degrees C. Lightly grease a shallow baking tin.
  2. Thinly slice the potatoes. Peel the onions and slice to roughly the same thickness as the potatoes.
  3. In alternate layers at the bottom of the greased baking dish, layer the potatoes and onions.
  4. Mix the Lemon Zest and Juice with the Fish Stock. Heat the stock and then pour over the potatoes and onions.
  5. Cover the Baking dish with foil or greaseproof paper and then bake for 30 – 35 minutes.
  6. While the potatoes and onions are cooking cut the cod into large bite size pieces.
  7. When the vegetables are tender, arrange the fish over the top of them. Re-cover and cook for another 15 minutes.
  8. When the fish has had 15 minutes, sprinkle the peas and tomatoes over the fish.
  9. Season well and then place bake in the oven for a final ten minutes.
  10. Sprinkle with the chopped chives and flat leaf parsley.