Saffron-Crusted Baked Cod with Pea and Lemongrass Soup

Name: Saffron-Crusted Baked Cod with Pea and Lemongrass Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 4 x 200 g/7 oz thick cod fillets; 100 g/3½ oz/¾ cup pine nuts; 1 yellow pepper, deseeded and chopped; 1 garlic clove; 2 tbsp olive oil; 1 large pinch saffron; 50 g/1¾ oz/scant ½ stick butter; 3 small leeks, finely chopped; 2 sticks lemongrass, finely chopped; 1 onion, finely chopped; 2 potatoes, peeled and diced; 1.5 l/52 fl oz/6½ cups chicken stock (bouillon); 1.5 l/52 fl oz/6½ cups chicken stock (bouillon); 1 kg/2 lb 3 oz fresh peas, shelled; 250 ml/9 fl oz/1 cup milk; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

olive oil, for greasing
4 x 200 g/7 oz thick cod fillets
100

Europe
Spain
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Preheat the oven to 220°C/425°F/gas mark 7 and grease a baking sheet with olive oil.

To make the soup, heat the butter in a pan over a medium heat, add the leeks, lemongrass and onion and sauté until softened but not coloured, about 2–3 minutes. Add the potatoes and stock (boui