Braised peas with bacon, lentils & cod

Braised peas with bacon, lentils & cod

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(28 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4
Peas are in season in June and are delicious fresh, but frozen ones often have just as much taste

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal372
  • fat19g
  • saturates7.7g
  • carbs18g
  • sugars3g
  • fibre5g
  • protein34g
  • salt2.7g
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  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 sustainable cod fillets, about 100g/4oz each, skin on



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

For the peas

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 thick slices of back bacon, cut into matchsticks



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 300g shelled pea (fresh or frozen)



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 410g can lentil, drained and washed



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 2 lemon, 1 juiced, 1 quartered



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • large handful mint leaves, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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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Comments (25)

catie74's picture

I use chicken stock and some white wine. I've used served the peas and lentils with chicken

lynnhulme's picture

I think the secret is in the title for this recipe. Braised,in my humble opinion, means that whatever is being cooked is cooked in some form of liquid. Well, that's what I was lead to believe by my home economics teacher back in the seventies;-)) So, I decided to cook this for 2 and add some chicken stock and some garlic to the peas and bacon. Obviously, I only used two pieces of fish but kept the rest of the ingredients as per the recipe (for 4 people) except for the lemon. The pea and bacon braise was spot on! Fish perfect, and the meal was tasty and very filling. I basically gave the pea braise a squeeze of lemon at the end to add a bit of zing but anymore I think would have overpowered the rest of the flavours. I'd cook this again my way but wouldn't follow the recipe to the word.

lucyvg's picture

I read the comments & added some chicken stock, garlic, & thyme but otherwise followed the recipe. In spite of the added ingredients I found it pretty bland. I also found the lemon overpowered the bacon. I used green lentils but they had an unpleasant floury texture but I imagine that was an error in cooking on my part.

LJNielsen's picture

Loved this. Even my lentil-hating husband loved it. I hadn't read the comments before cooking but as I was using a stainless steel pan, I needed to deglaze it after frying the bacon so I gave it a hit of nice chardonnay, about 150ml, and like others, I also added onion and two fresh crushed garlic cloves. I also added about a tablespoon of fresh lemon thyme leaves. My cod was skinless so to help hold it together I very lightly dredged the fillets in plain flour and gave it a light sprinkle of white pepper before frying. I'll make this again, it was really lovely.

uwinsc's picture

Very tasty. I added onion and garlic to the bacon and a small amount of stock to the peas. Did some potatoes with it but next time I will probably do some veg or salad.

drees71's picture

This is a regular staple now in our house, particular in winter time, I always add a bit of buttery mash and sit the fish on top, yummy!

KED's picture

Yet again I wish I had read the comments before making this recipe, it would have been much nicer, if I had used butter and some chicken stock in the peas, with out this it was pretty bland and tasteless, the the point where I don't think i'll bother with this recipe again.

helenababe888's picture

I changed this recipe by adding an onion,garlic and a small chilli and used a tin of adzuki beans together with a side of puy lentils as my husband has a hearty appetite and it was delicious and he was looking for more!

jessers's picture

This was so quick and easy to make and was genuinely very tasty. The only changes I made were using cobbler rather than cod & lemon juice from a bottle. Although others recommend using stock I personally didn't feel it needed it. The peas could go with anything - meat, chicken or fish. Might try adding more bacon next time and just have that as a main. This will definitely be a regular in our household from now on.'s picture

Delicious! I used skinless cod which I poached. The pea & lentils were fab too, & I also added some chicken stock. Would definitely make again.

wubada's picture

I have done this twice now, and it really works. So simple but a perfect quick healthy fix. Can be served either just on the peas, or goes well with a bit of a cous-cous and a fresh salad. Fish can also be grilled for an even healthier version - but tastes so much better fried in a little butter!

fatsiatbbc's picture

One of my favourites, and unlike so many recipes you can cook this in the evening after work with few fresh ingredients (so little planning). Incredibly easy, healthy and low GI.

As others suggested above, braising the peas in some stock (I used 300ml of chicken stock) adds depth to the flavour and also gives you a more saucy dish. I add a knob of butter as well, cos I'm a pig.

The fresh mint and peas complement wonderfully, as does the lemon juice and the fish. The whole thing tastes deep but with a beautiful fresh zing.

eleanormayo's picture

Made this for my brother-in-law the other night and other than halving the recipe, I didn't change a thing. Very tasty.

roseanne's picture

Have used this recipe several times. It always goes down well and is so easy to do. I have done this with salmon as well and it is just as good. it can even be done with fish without skin on though is better if you poach fish but still tastes yummy with the lentils

alicewrigley's picture

Very tasty, I added chicken stock to the peas as suggested and it was a resounding success!

piptrowles's picture

Add a bit of chicken stock when cooking the peas which made it a bit more saucy and added flavour, went down a hit with the parents who are very fussy!

lillie2009's picture

This was delicious, fish was perfect and the meal was quick and easy to prepare. Great for a healthy quick meal after work.

cakeanyone's picture

Really good meal. The fish definitely doesn't need any more than the 5 minutes suggested.

susiewyld's picture

Delicious and very easy.

renomate's picture

great side dish, you could serve with anything, fish, steak...


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Tips (1)

declancorcoran's picture

I know lentils are good for you but in my opinion they did nothing for this dish. Also I think 5 minutes braising frozen peas is far too long. To add a bit of colour I would suggest adding corn. DecyCorc