Cod With Green Pea Coulis And Bacon Recipes

COD WITH BACON, LETTUCE & PEAS

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.

BRAISED PEAS WITH BACON, LENTILS & COD

Steps:

• 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.
• 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.

COD WITH BACON & BALSAMIC TOMATOES

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Sprinkle fillets with salt and pepper. Add fillets to bacon drippings; cook over medium-high heat until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm., Add tomatoes to skillet; cook and stir until tomatoes are softened, 2-4 minutes. Stir in vinegar; reduce heat to medium-low. Cook until sauce is thickened, 1-2 minutes longer. Serve cod with tomato mixture and bacon.

STEAMED COD AND MIXED GREEN PEAS WITH BASIL VINAIGRETTE

Steps:

• Make the vinaigrette: Combine oil, lemon juice, sugar, and 1/2 teaspoon salt in a blender or food processor. Add chopped basil, and pulse to combine.
• Make the fish and peas: Bring 1 inch of water to a boil in a medium saucepan. Remove the center stem from a collapsible steamer basket (or use a bamboo steamer), and line with basil leaves. Place fish on top of basil, and season generously with salt. Set basket in saucepan. Steam, covered, for 2 minutes. Add peas, and steam, covered, until fish is opaque throughout and peas are bright green and tender, about 3 minutes more.
• Transfer fish and peas to a plate using a spatula. Top with radish, and drizzle with some vinaigrette. Season with salt. Garnish with small basil leaves.

SAUTEED COD WITH PEA CREAM

Steps:

• Sprinkle cod, on both sides, with crushed mustard seeds; let marinate in the refrigerator for 2 hours.
• Meanwhile, prepare the sauce: Heat butter in a skillet over medium heat; add shallots and cook until softened, about 5 minutes.
• Add peas, 1 cup water, and season with salt and pepper; partially cover and let reduce for about 10 minutes and keep warm.
• Remove 3/4 cup of the peas and puree in a food process with the half and half and some salt and pepper; transfer to a saucepan, cover, and keep warmed over low heat.
• Heat oil in another skillet over medium high heat; add cod and cook until golden, turning once, about 4 minutes; season with salt.
• To serve: Spoon pea puree into serving dishes; top with cod and sauce, garnish with fresh dill.

COD WITH GREEN PEA COULIS AND BACON

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour 2 tbsp drippings into small bowl (discard any remaining drippings). Melt 1 Tbsp butter with 1 Tbsp drippings in same skillet over medium-high heat. Add shallots; sauté 2 minutes. Add clam juice and wine; boil until slightly thickened, about 5 minutes. Add peas and simmer 1 minute. Puree pea mixture in processor. Season with salt and pepper. (Can be made 2 hours ahead. Set bacon and puree aside at room temperature.) Melt remaining 1 Tbsp butter with 1 Tbsp reserved bacon drippings in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Dust lightly with flour. Add to skillet; sauté until opaque in center, about 4 minutes per side. Transfer fish to plates. Add pea puree to drippings and bring to boil, stirring frequently. Spoon sauce around fish. Sprinkle with bacon.