Roast Cod with Slow Cooked English Peas and Shoots

Womenscorner Desk
October 17, 2020

Ingredients :

- cod 4 x 200g skin-on fillets

- sea salt flakes 1 tbsp

- olive oil 3 tbsp, plus extra for frying and baking

- fresh or frozen peas 300g

- garlic 1 clove, thinly sliced

- basil leaves a handful, chopped

- mint leaves a handful, chopped

- pea shoots 300g

- lemon 1, cut into wedges

Method : Put the cod fillets into a tray and rub within the sea salt. Leave within the fridge for 1 hour, then gently wash the salt under cold running water and pat really dry. Heat the oven to 200C/fan 180C/gas 6. Heat a touch oil during a frypan and cook the cod fillets, skin-side down, for 2-3 minutes until the skin is crisp. Remove from the warmth , put during a lightly oiled baking tray, skin-side up, and cook within the oven for 8 minutes or until cooked through. To test, a skewer should be easily pushed through the centre of a fillet.

Cook the peas during a large pan of boiling water for 5-10 minutes if fresh, or 1-2 minutes if frozen. Drain rather well. Put 3 tbsp of vegetable oil and therefore the garlic during a bowl, then add the peas and stir gently until the oil coats the peas and therefore the garlic is thoroughly combined. Leave to chill to temperature then add the basil and mint leaves (it’s best to try to to this once the mixture has cooled right down to avoid discolouration of the leaves). Put the cod fillets on 4 plates alongside the pea shoots and lemon wedges to squeeze over. Spoon over the peas and serve.

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