READY IN
40 mins
40 mins
Pan-Fried Cod with Minted Peas, Broad Beans and Pancetta
Recipe by Graham
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.
Pan Fried Scallops on Black Pudding with Pea & Mint Purée 
Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime 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.
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
- 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.
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:
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.Reviews of Pan-Fried Cod with Minted Peas, Broad Beans and Pancetta
| 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. SarahQ (1 review) |
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. AlainaGee (1 review) |
Your Rating
(click a star to select)
More Delicious Recipe Ideas from NeedARecipe.com
What To Eat Tonight
21 Tasty Italian Dinners
Italian food has a great reputation for a very good reason - it's great food! Don't miss the chance to cook Italian with us.
152 Fried & Grilled Meals
Fried and Grilled (Broiled) food is usually quick and easy to do. Our whole range goes from stupidly simple to fiendishly complex!
135 Vegetarian Recipes
Not everybody is a carnivore. If you prefer vegetables, here's a selection that will give you a choice of some really stunning dishes.
Other Fish & Seafood Recipes
Grilled Trout
Trout is an exquisite fish with the most delicate texture and flavour. It is not suitable for poaching but tastes delectable straight from the grill.
Trout in Parma Ham
Trout in Parma Ham is a fabulous example of an excellent little recipe being made great, simply by the addition of a couple of slices of Parma ham.
Graham's Mediterranean Mussels
Graham's Mediterranean Mussels is a simple dish with big tasty Mediterranean flavours. Soft mussels with the sweetness of chick peas and onions.
