Pan Fried Cod with Minted Peas, Broad Beans & Pancetta
Prep time: less than 30 mins
Cook time: less than 30 mins
Serves 4
Ingredients
For the minted peas
- 500ml/18fl oz chicken stock
- 300g/10½oz frozen peas
- 1 tbsp crème fraîche
- 5 sprigs fresh mint, leaves finely chopped
- 5 sprigs fresh dill, finely chopped
- sea salt and freshly ground black pepper
For the broad beans and pancetta
- 100g/3½oz broad beans, pods removed
- 75g/2¾oz pancetta, thinly sliced into strips
For the cod
- 4 x 125g/4oz cod fillets
- sea salt and freshly ground black pepper
- olive oil
- 50g/2oz butter
Method
- For the minted peas, bring the chicken stock to the boil in a saucepan and boil until the volume of liquid has reduced by half.
- Add the peas and boil for 3 minutes, or until tender. Drain well and return the peas to the pan (with the pan removed from the heat). Lightly mash the peas with a fork.
- Stir through the crème fraîche, chopped mint and dill until well combined. Season, to taste, with salt and freshly ground black pepper.
- Crush the peas using a potato masher and keep warm until needed.
- For the broad beans and pancetta, blanch the podded broad beans in a pan of salted, boiling water for 1-2 minutes, then drain and refresh in cold water. Peel off the inner membranes.
- Heat a dry frying pan over a high heat. Add the strips of pancetta and fry until the fat is released and the pancetta is crisp.
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