Cod With Bacon Lettuce Peas Recipes

COD WITH BACON, LETTUCE & PEAS

Cod with bacon, lettuce & peas image

A good source of folate and fibre, this healthy fish supper also contains two of your five-a-day

Provided by Good Food team

Time 20m

Number Of Ingredients 10

Ingredients

2 tsp sunflower oil
2 rashers rindless smoked streaky bacon , cut into small pieces
1 long shallot or small onion, very finely sliced
1 garlic clove , crushed
2 x 140g/5oz thick skinless cod fillets
140g frozen pea
200ml chicken stock , fresh or made with ½ cube
2 Little Gem lettuces , thickly shredded
2 tbsp half-fat crème fraîche
2 thick slices crusty wholegrain bread , to serve

Steps:

Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan.
Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth.

Nutrition Facts : Calories 430 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 1.8 milligram of sodium

BACON-WRAPPED COD

Bacon-Wrapped Cod image

Provided by Susan Herrmann Loomis

Categories Fish Pork Dinner Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 2 generous servings

Number Of Ingredients 9

Ingredients

1 pound (500g) fresh cod fillet
Sea salt and freshly ground black pepper
3 ounces (90g) thinly sliced slab bacon, rind removed
1 tablespoon extra-virgin olive oil
For the sauce:
1/2 cup fresh flat-leaf parsley leaves
1 shallot
1/4 cup extra-virgin olive oil
3 tablespoons capers

Steps:

1. Season the cod all over lightly with salt and pepper. Roll or fold the cod so that it looks like a small roast, and wrap the bacon around it, securing the pieces of bacon with a skewer or toothpick, so the cod is almost completely covered with the bacon (except at the "corners").
2. In a heavy-bottomed skillet, heat the olive oil over medium heat. When the oil is hot, add the fish and brown it on all sides, which will take about 6 minutes. Cover the skillet and continue cooking the cod until it is cooked through, about 16 minutes, turning it occasionally so it doesn't burn.
3. While the cod is cooking, make the sauce. Mince together the parsley and the shallot and place in a small bowl. Whisk in the oil. Coarsely chop the capers and whisk them into the sauce.
4. When the fish is cooked, transfer it to a warmed serving platter and let it sit for about 4 minutes. Remove the skewers or the toothpicks and drain away any liquid that comes from the fish. Pour the sauce over the fish and serve.

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