Pan Fried Cod with Potatoes and Peas
Flaky pan fried cod served with buttery baby potatoes and creamy pancetta peas - an elevated version of cod, chips and mushy peas!
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Ingredients
- 4 cod fillets boneless
- 2 tablespoons olive oil
- 1 tablespoon plain flour
- 160 grams pancetta cubed
- 1 onion
- 75 ml single cream
- 300 grams frozen peas
- 600 grams baby potatoes
- 10 grams butter
- 10 grams flat leaf parsley Chopped
Instructions
- For the potatoes, put a large pan of water on to boil. Halve any large potatoes and add them all to the pan, put a lid on and simmer over a medium heat for 15-20 minutes. When cooked, drain and add the butter and parsley. Mix well.
- For the peas, tip the pancetta into a saucepan. Cook over a high heat until they start to crisp, then add the chopped onion and turn the heat down to low. After 2 minutes tip in the cream and peas and cook for another 3-4 minutes, until the peas are cooked. Season with salt and pepper.
- For the fish, heat the oil in a frying pan. Season the fish with a little salt and pepper and dust with the flour. When the oil is hot, add the fish and cook for about 3 minutes on each side, until golden and flaky.
- To serve, spoon the peas into bowls and top with the potatoes and fish.
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