Pan-Fried Cod with Minted Peas, Broad Beans and Pancetta
Ready in 40 minsPreparation Time
10 MinutesCooking Time
30 MinutesA Top Choice Recipe for Entertaining
Ingredients for Pan-Fried Cod with Minted Peas, Broad Beans and Pancetta
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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
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
- 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.
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:
With 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.
With 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.