Pan Fried Cod On A Bed Of Pea Purée With Smoked Bacon And Shallot Cream Sauce Food

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BRAISED PEAS WITH BACON, LENTILS & COD



Braised peas with bacon, lentils & cod image

Peas are in season in June and are delicious fresh, but frozen ones often have just as much taste

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

25g butter
4 sustainable cod fillets, about 100g/4oz each, skin on
2 tbsp olive oil
4 thick slices of back bacon , cut into matchsticks
300g shelled pea (fresh or frozen)
410g can lentil , drained and washed
2 lemons , 1 juiced, 1 quartered
large handful mint leaves, roughly chopped

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.

Nutrition Facts : Calories 372 calories, Fat 19 grams fat, SaturatedFat 7.7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 2.7 milligram of sodium

COD WITH BACON, LETTUCE & PEAS



Cod with bacon, lettuce & peas image

A good source of folate and fibre, this healthy fish supper also contains two of your five-a-day

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 10

2 tsp sunflower oil
2 rashers rindless smoked streaky bacon , cut into small pieces
1 long shallot or small onion, very finely sliced
1 garlic clove , crushed
2 x 140g/5oz thick skinless cod fillets
140g frozen pea
200ml chicken stock , fresh or made with ½ cube
2 Little Gem lettuces , thickly shredded
2 tbsp half-fat crème fraîche
2 thick slices crusty wholegrain bread , to serve

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.

Nutrition Facts : Calories 430 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 1.8 milligram of sodium

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