You’ll notice frozen peas are listed in the ingredients to allow this recipe to be enjoyed throughout the year. However, between late spring and the early days of autumn, wonderful fresh peas will also be around.
Pat the cod dry with kitchen paper, season with salt and pepper and lightly dust with flour.
Heat some oil in a non-stick frying pan, place the fillets in the pan, skin-side down, and fry for 6-7 minutes until golden brown and crispy. Turn the fish in the pan, adding the knob of butter and cooking for a further minute.