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Braised peas with bacon, lentils & cod

Contains pork – recipe is for non-Muslims only
Peas are in season in June and are delicious fresh, but frozen ones often have just as much taste

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 372
  • Carbohydrates 18
  • Saturated Fat 7.7
  • Sugar 3
  • Protein 34
  • Fat 19
  • Fibre 5
  • Salt 2.7

Nutrition per serving

  • Calories 372
  • Carbohydrates 18
  • Saturated Fat 7.7
  • Sugar 3
  • Protein 34
  • Fat 19
  • Fibre 5
  • Salt 2.7

Ingredients

  • 25g butter
  • 4 sustainable cod fillets, about 100g/4oz each, skin on
  • 2 tbsp olive oil
  • 4 thick slices of back bacon, cut into matchsticks
  • 300g shelled peas (fresh or frozen)
  • 410g can lentils, drained and washed
  • 2 lemons, 1 juiced, 1 quartered
  • large handful mint leaves, roughly chopped

Tip

Make pea salsa
Making a fresh pea salsa by mixing chopped tomatoes, cold cooked peas, chopped spring onion, olive oil and red wine vinegar together.

Healthy benefits
Peas are an excellent source of the stress-busting B vitamins. They also provide fibre and vitamin K, which is vital for bone density and strength.

Method

  1. To make the pea braise, heat half the olive oil in a shallow saucepan, then sizzle bacon for 5 mins until crisp. Turn the heat down, add the peas to the pan, then cover and braise for 8-10 mins until peas are tender (about 5 mins if you’re using frozen peas). Add the lentils to the peas and cook until heated, then remove from heat and dress with lemon juice, seasoning and a bit more olive oil, if necessary. Just before serving, stir through the mint.

  2. Meanwhile, heat the butter in a frying pan until frothy, then add the fish, skin-side down, and cook for 4 mins until the skin is crisp and the fish almost cooked. Flip the fillets over and cook for 1 min. Divide the peas between 4 plates and top with fish. Drizzle with olive oil and serve with a wedge of lemon.

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