Braised Peas With Bacon Lentils Cod Food

BRAISED PEAS WITH BACON, LENTILS & COD

Steps:

• To make the pea braise, heat half the olive oil in a shallow saucepan, then sizzle bacon for 5 mins until crisp. Turn the heat down, add the peas to the pan, then cover and braise for 8-10 mins until peas are tender (about 5 mins if you're using frozen peas). Add the lentils to the peas and cook until heated, then remove from heat and dress with lemon juice, seasoning and a bit more olive oil, if necessary. Just before serving, stir through the mint.
• Meanwhile, heat the butter in a frying pan until frothy, then add the fish, skin-side down, and cook for 4 mins until the skin is crisp and the fish almost cooked. Flip the fillets over and cook for 1 min. Divide the peas between 4 plates and top with fish. Drizzle with olive oil and serve with a wedge of lemon.

PAN-FRIED COD SERVED WITH BRAISED POTATOES AND PEAS

Steps:

• In a plate add the breadcrumbs and parsley and season with salt and freshly ground pepper and give it a good mix.
• Crack the eggs into a bowl and beat lightly together.
• In a separate bowl, add the flour and season well with salt and pepper.
• Dip a fish fillet first in the flour, then in the egg and, finally, in the breadcrumb mixture and continue with all the fillets.
• Cover and refrigerate the fish for up to 2 hours before cooking.
• To make the braised potatoes with peas, steam the potatoes over a pan of boiling, salted water, covered with a lid, for about 20 minutes until they are tender.
• In a saucepan heat the olive oil with 1 tbsp of butter over a medium heat and fry the onion until soft for about 10 minutes.
• Add the peas and toss well.
• Add the chicken stock, bring to the boil and simmer for 5 minutes.
• Add the potatoes and cook for another 2 minutes.
• Remove from the heat, add the remaining butter, season with salt and freshly ground pepper and stir to combine.
• To fry the fish, heat the olive oil and butter in a large non-stick frying pan over a medium to high heat.
• Put the fish in the pan and cook gently for about 4 minutes on each side, turning once, until lightly golden.
• To serve, pour the braised potatoes and peas in a shallow bowl and sprinkle chopped mint leaves on top and serve the fish on the side.

COD WITH BACON, LETTUCE & PEAS

Steps:

• Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan.
• Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth.