Nordic baked cod with potatoes and peas
June 26, 2026 · 1 min read
Cod, potatoes, and peas is about as plain as a Nordic dinner gets, and that's the appeal. A mild white fish, a whole-food carbohydrate, and a green, with dill and lemon doing the seasoning. Nothing to fuss over.
It's lean and light without being a "diet" plate, and it comes together in about half an hour.
Ingredients
- 4 cod fillets (about 5 oz each)
- 1.5 lb baby new potatoes
- 2 cups green peas (fresh or frozen)
- 1 tablespoon rapeseed (canola) oil
- 2 tablespoons butter
- Small bunch fresh dill, chopped
- 1 lemon
- Salt and pepper
Steps
- Heat the oven to 425°F (220°C). Boil the new potatoes in salted water until tender, 15–18 minutes.
- Pat the cod dry, rub with rapeseed oil, season with salt and pepper, and bake on a lined tray 10–12 minutes until it flakes.
- Add the peas to the potato pot for the last 2 minutes, then drain both and toss with butter and most of the dill.
- Plate the cod with the potatoes and peas, scatter the rest of the dill, and serve with lemon wedges.
Notes and swaps
Cod is forgiving but goes from done to dry fast, so pull it the moment it flakes. Haddock, pollock, or any firm white fish works the same way. Leave the skins on the new potatoes for the fiber.
Brown the cod in a little butter at the end if you want more color, or top it with a spoon of the herbed yogurt from the barley bowl. Frozen peas are just as good as fresh here.
The macros here are an estimate. Say "baked cod with new potatoes and peas" to Nordic Diet Companion and it reads the day against the Nordic staples, no database to fight. More in Nordic meal ideas.