THE SEAFOOD SPECIALIST

Roast Cod with Petit Pois Bacon and Spring Cabbage

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Serves: 4

 

Ingredients

4 x 180g Cod fillet portions

60ml Rapeseed oil

50g Shallot Lyonnaise

150g Petit Pois

120g Back Bacon cut into strips

120g Spring Cabbage

200ml Chicken Stock, hot

80ml Double Cream

Pinch Maldon sea salt

Freshly milled black pepper

 

Method                                                                              

Pre heat oven to 200c.  Heat 10ml of rapeseed oil in a large frying pan, sauté the shallots until soft, add the bacon to caramelise.  Add the cabbage and cook for 2 mins, add the stock and reduce by half, add the peas and the cream and reduce slightly, check seasoning.  In a separate pan heat the remainder of rapeseed oil, season the cod fillets and sear them until golden brown on both sides, transfer to an oven dish and place in oven for 8-10 mins. Remove from the oven and keep hot.

 

To Serve

Warm 4 pasta bowls spoon in the petit pois, bacon and cabbage mix, top with the cod fillet and serve.

 

Chefs Note

Serve with steam Anya potatoes mixed with fresh chopped dill.