Cod with peas and bacon sauce
I don’t know how I couldn’t have written about this recipe until now. Cod with peas and bacon is a extremely tasty and gourmet recipe that is definitely not Greek but almost surely sure to impress.
I always liked to cook recipes with fish as it is something that I miss here in London. However, I really wanted at some point to make a dish that has a different variety of flavors than the usual dish I had until now.
The main idea is to make a good mix of the bacon peas and lettuce with the double cream making a nice and thick sauce. It should be quite thick and not too much boiled.
- 2 large fillets of cod or sea bream, skin on
- 50g of bacon in cubes
- 1 large onion finely chopped
- 2 cloves of garlic
- 1 large lettuce, chopped roughly
- 75g fresh peas
- 100ml of warmed water
- 1 vegetable cube
- 40ml double cream
- 1 small bunch of parsley
- salt and pepper
- olive oil
- 20g butter
- Juice from 1 lemon
In a deep pan you gently warm it up with a bit of olive oil and add the bacon lardons . Slowly fry them and then add the onions and stir them. Add a little bit of water (around 50ml and bring it to a boil adding the vegetables cube.
As it is boiling add, the lettuce and the peas and boil them for 3-4 minutes more. Lastly pour the cream and make sure you lower the heat and continue to simmer it slightly until you get the texture that you want. Remember what we said, the point is to create a thick sauce but also in the same time keep the color of the greens bright.
In the same time on a different pan, add olive oil and a bit of butter and bring it on a high heat. Season the fish up to your wishes and plaice it to the heated pan with skin down. Keep the high heat for 3-4 minutes and pour some of the heated butter on top of the fish flip it over for just 2 minutes before you flip it again.
Finish it off by pouring fresh lemon juice over it and remove from the heat. Put in a plate the sauce with peas and the lardons and then the cod on top of it. Enjoy!