Cod is not a fish I’ve cooked with much before. I generally think of it as quite boring, mild-flavoured and let’s face it, often better battered at your local chippy with a side of mushy peas. However, I’ve come to discover it’s actually quite versatile. Firmer and not quite as delicately flavoured as some of his fishy friends, cod was a perfect centrepiece for a quick, colourful and healthy dinner.
The minted pea mash is a great way to reinvent a staple side-vegetable. Cooked in chicken stock and combined with creme fraiche, mint and dill, it was unbelievably fresh and tasty. Balsamic roasted tomatoes add a bit of acidity and an injection of colour. And bacon. Bacon makes everything better right?
2 Cod fillets
6 Rashers of pancetta
Enough frozen peas
2 tbsp creme fraiche
Few sprigs of dill
Handful of cherry tomatoes
Salt and pepper
– Preheat the oven to 190°C
– Make a little boat with tin foil (or if you’re normal use an oven tray) to accommodate the cherry tomatoes. Drizzle with olive oil, balsamic and season. Place in the oven 15 minutes before you put the cod in.
– Drizzle the cod fillets with olive oil, squeeze over the juice of a small lemon and season.
– Place on a roasting tray and layer the pancetta over each fillet. Roast for 12 minutes’ish until just cooked (keep the tomatoes in the oven). Don’t overdo the fish for the sake of crispy pancetta godammit. I took mine off and crisped it up under a hot grill for a minute.
– Meanwhile cook your frozen peas in chicken stock. Drain.
– Place 3/4 of the peas in a food processor with the mint, dill, creme fraiche and season. Pulse. Add back to the whole peas for a bit of texture variation.
– Serve. I served mine with a bit of mash because I like mash.