Braised peas with bacon, lentils & cod

Braised peas with bacon, lentils & cod

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(40 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


  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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 lemons, 1 juiced, 1 quartered



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

  • 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, questions and tips

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5th Mar, 2020
I followed other reviews and braised the peas in chicken stock, and added garlic. Lovely recipe
11th Sep, 2018
This is a lovely dish. For two of us, I halve the amount of everything except the lentils and lemon juice and add some finely sliced red onion and garlic in with the bacon (I use diced pancetta). I added some chicken stock as others suggested and poached the fish in stock as well instead of frying. Tonight I served it with roasted mini peppers and roasted cherry tomatoes and asparagus. Colourful, nutritious and delicious!
Katie henderson's picture
Katie henderson
8th Oct, 2017
Simple and delicious
15th Apr, 2017
This was a lovely dish, made for a family meal with four adults on Good Friday. I increased the amount of cod and found that by the time the fish was ready, the peas (I used frozen) were quite mushy so next time would cook the fish first. I also used 10 rashers of bacon which worked very well. Will make again!
18th Dec, 2016
I use chicken stock and some white wine. I've also served the peas and lentils with chicken instead of cod which also works well
5th Feb, 2016
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.
11th Jan, 2016
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.
11th Apr, 2015
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.
28th Mar, 2015
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.
5th Nov, 2014
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!


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21st Oct, 2013
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
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