Cod with Bacon and Pea Puree
Cod with bacon and pea puree puts flaky white fish on a bright green, lightly buttery puree, with crisp smoked lardons scattered over the top. It is made with frozen peas, one saucepan and one frying pan, and it takes about 30 minutes. The bacon fat browns the fish and seasons it, so the cod needs only pepper. This recipe serves four.
- Total
- 30 min
- Prep
- 8 min
- Cook
- 22 min
- Serves
- 4
- Per serving
- 340kcal
How long to cook cod with bacon and pea puree
The whole dish takes about 30 minutes, and the order matters. Cook the peas first, because the puree keeps well covered, then render the lardons so their fat is ready for the cod. Fillets about 2.5cm thick need 4 minutes on the first side and 3 minutes on the second. Thinner tail fillets need about 2 minutes on each side.
The fish is ready when it turns opaque and flakes into large pieces. Check one at the thickest part, and take the pan off the heat as soon as it separates.
Cod with bacon and pea puree method
Tap a time to start a timer.
- Cook and blend the peas Bring a saucepan of water to the boil, add the peas and cook for . Drain in a colander, keeping 3 tbsp of the cooking water. Return the peas to the pan with the butter, cream, salt, half the pepper and the mint, if using. Blend with a stick blender until smooth, adding the reserved water a spoonful at a time until the puree is thick but spoonable. Cover to keep warm.
- Crisp the lardons Put the lardons in a cold frying pan and set it over a medium heat. Fry for , stirring now and then, until the fat has melted out and the pieces are golden and crisp. Lift them out with a slotted spoon onto kitchen paper. Leave about 1 tbsp of the fat in the pan and pour off any extra.
- Fry the cod Pat the cod dry with kitchen paper and season with the remaining pepper only, since the bacon is already salty. Heat the fat over a medium-high heat, then lay the fillets in the pan. Cook for without moving them, until golden underneath. Turn and cook for more, until the flesh is opaque and flakes easily. Squeeze the juice of half the lemon over the fish.
- Plate up Reheat the puree gently if it has cooled. Spoon it onto 4 warm plates, set a cod fillet on each, then scatter over the lardons. Serve with lemon wedges.
Serving and swaps
Boiled new potatoes with butter are the usual partner, and a pile of green beans makes it a fuller meal. A splash of lemon juice at the end keeps the puree and the smoky bacon from tasting heavy.
A baked version with the same flavours is cod bake with bacon. For cod with a different vegetable, try cod with pointed cabbage.
Common problems and fixes for cod with Bacon and Pea Puree
- The cod sticks to the pan.
- Pat the fillets very dry and make sure the fat is hot before they go in. Leave them untouched for the first 4 minutes, and they will lift away easily once a crust has formed.
- The puree is thin and watery.
- Drain the peas thoroughly and add the cooking water only a spoonful at a time. If the puree has gone runny, stir it over a low heat for a minute or two to drive off the extra liquid.
- The puree has lost its bright green colour.
- Boil the peas for no more than 3 minutes and blend them straight away. Long cooking turns peas a dull olive.
Frequently asked questions about cod with Bacon and Pea Puree
Can I use frozen cod fillets?
Yes, as long as they are fully defrosted in the fridge overnight first. Pat them very dry with kitchen paper before frying, or they will steam rather than brown.
Can I make the puree ahead of time?
Yes. Cool it within 2 hours and keep it in a covered container in the fridge for up to 2 days. Reheat it gently in a saucepan, stirring, until steaming hot.
What can I use instead of lardons?
Diced pancetta or chopped streaky bacon works in the same way. For a lighter dish, use 100g lardons.
What goes well with it?
Boiled new potatoes or crusty bread will fill the plate, and a green salad or steamed tenderstem broccoli adds freshness.
How did you like the recipe?
4.9 / 5 · 41 ratings
