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
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Prep:15 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 372
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fat 19g
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saturates 7.7g
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carbs 18g
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sugars 3g
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fibre 5g
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protein 34g
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salt 2.7g
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 salsaMaking 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
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.
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.
