Braised peas with bacon, lentils & cod
The best season to find fresh and delicious peas is said to be June, but that does not take anything away from the frozen ones. Equally tasty!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Butter 25g
- 4 sustainable cod fillets each approx 100g/4oz (with skin on)
For the peas
- 2 tbsp olive oil
- 4 thick slices of back bacon, cut into matchsticks
- 300g shelled pea (fresh or frozen)
- 410g can lentil, drained and washed
- 2 lemons, 1 juiced, 1 quartered
- Large handful mint leaves, roughly chopped
Start with heating half the olive oil in a shallow saucepan to make the pea braise, then sizzle bacon for 5 minutes till it gets crisp. In order to get the peas tender, cover and praise it for approx 8-10 minutes after turning down the heat and adding peas to the pan. In case of frozen peas, you will only require 5 minutes to get it tender.
Until heated, you need to add lentils to the peas and cook. Turn off the heat, and dress it with lemon juice and do some seasoning. You can also add some more olive oil. Stir it right before you serve.
In the meantime use the frying pan to heat up the butter until it gets frothy. Then add the fish with the skin-side down. Take 4 minutes to cook the fish until the skin is crisp and cooked almost. Cook for another minute with fillets flipped over. Divide the peas equally between the plates with the fish served on top. Drizzle some olive oil and serve the plate with a wedge of lemon.
- Serving Size: 4
- Calories: 372kcal
- Sugar: 3g
- Sodium: 2.7g
- Fat: 19g
- Saturated Fat: 7.7g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 34g