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Roasted cod with pancetta & pea mash
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Total Time:
45 minutes
Elevate your dinner party with this elegant yet easy cod dish.
Ingredients:
  • 4 thick pieces of cod fillet about 120g each, from sustainable sources
  • 8 thin slices of higher-welfare pancetta
  • 2 lemons
  • 500 g potatoes
  • 300 g frozen garden peas
  • ½ a fresh red chilli (optional)
  • 1 small knob of butter
  • 1 splash of milk
  • ½ a bunch of fresh mint (15g)
  • 60 g rocket
  • extra virgin olive oil
Instructions:
  • 1. Preheat your oven to 200°C/400°F/gas 6. Season the cod with sea salt and black pepper, top each fillet with two slices of pancetta, and add the lemon halves, cut side down, to the baking tray. Roast for 10 to 15 minutes until the fish flakes easily. 2. Peel and quarter the potatoes, cook until soft in boiling salted water. In a food processor (or with a fork), blitz the cooked peas. Optionally, deseed and finely dice a red chili. Drain the potatoes, mash with butter, hot milk, salt, and pepper. Mix in the peas and chili, if desired. 3. In a mixing bowl, combine rocket and mint leaves, dress with extra virgin olive oil. Serve each cod fillet on a dollop of pea and potato mash, with a side of salad.

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