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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11th Jun, 2014
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.
12th May, 2014
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!
21st Aug, 2013
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.
20th May, 2013
Delicious! I used skinless cod which I poached. The pea & lentils were fab too, & I also added some chicken stock. Would definitely make again.
17th May, 2013
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!
18th Nov, 2012
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.
8th Nov, 2012
Made this for my brother-in-law the other night and other than halving the recipe, I didn't change a thing. Very tasty.
2nd Nov, 2012
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
25th Oct, 2012
Very tasty, I added chicken stock to the peas as suggested and it was a resounding success!
6th Jun, 2012
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!


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