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Braised peas with bacon, lentils & cod

Braised peas with bacon, lentils & cod

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal372
fat19g
saturates7.7g
carbs18g
sugars3g
fibre5g
protein34g
salt2.7g
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Ingredients

  • 25g butter
  • 4 sustainable cod fillets, about 100g/4oz each, 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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, June 2007

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A star rating of 4.5 out of 5.42 ratings
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