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grilled cod with pancetta and pea mash
© David Loftus

grilled cod with pancetta and pea mash
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method


Quick, healthy, and special enough for a dinner party!

Pre-heat your oven to 200ºC/400ºF/gas 6. Season the cod with salt and pepper, place on an oiled baking tray and lay three slices of pancetta over the top of each fillet.

Place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10–15 minutes.

Cook the potatoes until soft in boiling salted water. Meanwhile, blitz the peas in a food processor (or mash up with a fork if you don't have one).

Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chili if you’re using it. Toss the mint and rocket together in a mixing bowl and dress with olive oil.

Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.

Tip: A nice piece of haddock can be used instead of cod.

ingredients


• 4 thick pieces cod fillets, about 200g each
• sea salt and freshly ground black pepper
• 12 thin slices pancetta, the best quality you can afford
• 2 lemons, halved
• 500g potatoes, peeled and quartered
• 300g frozen garden peas, cooked and drained
• a knob of butter
• a splash of milk
• optional: half a red chilli, deseeded and finely diced
• a small bunch of fresh mint
• 2 bunches rocket
• a splash of extra virgin olive oil

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