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

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

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Ideal Recipe for Slimmers
Graham

Recipe by  

Pan-Fried Cod with Minted Peas, Broad Beans and Pancetta is a quick but sophisticated fish supper, packed full of fresh herbs and summer vegetables and perfect for entertaining guests.

      Preparation Time: 10 Minutes

      Cooking Time: 30 Minutes

A Top Choice Recipe for Entertaining

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

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
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

 

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.

 
Graham GRAHAM'S HOT TIP:
Better to slightly undercook your fish than overcook it. Overcooked fish is tough and dry, undercooked fish will continue to cook for a little while after being removed from the heat. If in doubt, cook an extra piece of fish and use it as a test piece, breaking it open when you think it is cooked.
 
GRAHAM'S WINE RECOMMENDATION: GrahamWith delicate cod, try Pinot Blanc from California or a white Bordeaux from France. Dry white Bordeaux is a versatile wine and is best when you serve it slightly cool, but not cold! The ideal serving temperature is in the 58°F to 62°F (14°C to 16°C) range.
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Reviews of Pan-Fried Cod with Minted Peas, Broad Beans and Pancetta

Rating 5 out of 5 - Many cooks will make this recipe again January 30 2019
Easy five stars for this recipe. It's uncomplicated and the taste and texture of the fish is outstanding. The combination of minted peas, braod beans and pancetta is just stunning. A keeper if ever there was one.
(1 review)
 
Rating 5 out of 5 - Many cooks will make this recipe again March 29 2015
What a fabulous recipe. When you read it through, it sounds complicated, but it's really not so hard. The combination of the peas with mint, the beans and pancetta and the beautidul fish is just a dream. I did this with smaller quantities as a starter for a dinner with guests and it was a perfect. It really hit the spot and everybody commented how good it was. This has gone into my keepers folder and I know I shall almost certainly do it again as a main course because it's so good.
(1 review)
 

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