Pan-Fried Cod with Minted Peas, Broad Beans and Pancetta

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 mins

FOR THE MINTED PEAS

1 pint - chicken stock

10 oz - frozen peas

1 tablespoon - crème fraîche

20 - 25 leaves - fresh mint

5 sprigs - fresh dill

- salt and pepper

BROAD BEANS & PANCETTA

4 oz - fresh broad beans

4 oz - thinly sliced pancetta

FOR THE COD

4 x 5 oz - fresh cod fillets

- salt and pepper

- olive oil

2 oz - butter

For the minted peas, finely chop the mint and dill leaves. Bring the chicken stock to the boil in a saucepan and boil until the volume of liquid has reduced by half (if you wish you can use a chicken stock cube at double normal strength). Add the peas and boil gently for 3 minutes until tender. Drain well, then return the peas to the pan (with the pan removed from the heat) and lightly mash the peas with a fork.
Stir in the crème fraîche and the chopped mint and dill and combine well. 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, remove the broad beans from their pods and blanch them in a pan of salted, boiling water for 1-2 minutes. Drain and refresh in cold water, then peel away the inner membranes.
Cut the pancetta into strips, and fry over a high heat until the fat is released and the pancetta is crisp. Turn the heat down to medium, add the peeled broad beans and fry, stirring well, until tender (4-5 minutes). Remove from the heat and keep warm until needed.
Season the cod fillets with salt and freshly ground black pepper. Add a generous splash of olive oil to a hot frying pan and fry the cod fillets, skin-side down, for 3-4 minutes, or until the skin is crisp and golden-brown. Add the butter to the pan and turn the fish over into the melted butter. Continue to fry the cod for 2-3 minutes until cooked through, basting them in the butter as it melts. (fish is cooked when the flesh flakes easily with a fork.)
To serve, use a chef's ring and place a ring of minted peas in the centre of each plate. Place one cod fillet, skin-side up, on top of each circle of peas. Scatter the broad beans and pancetta around the edge of each plate and serve immediately.