Bacon-wrapped cod with peas and leeks

 

Bacon-wrapped cod with peas and leeks

Ingredients

• 4 thick pieces of cod fillets (about 120g each)
• 8 slices of higher-welfare pancetta or bacon
• 300g frozen garden peas
• 2 leeks, sliced
• 500g potatoes, peeled and chopped
• 1 small knob of butter
• A splash of milk
• Olive oil
• Sea salt and black pepper
• Fresh mint (optional, for garnish)

Instructions

1. Preheat the Oven: Set your oven to 200°C (400°F).
2. Prepare the Cod: Season each cod fillet with sea salt and black pepper. Lay two slices of pancetta or bacon over each piece of cod.
3. Roast the Cod: Place the wrapped cod on an oiled baking tray. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily with a fork.
4. Cook the Potatoes: While the cod is roasting, boil the chopped potatoes in salted water until soft (about 15 minutes). Drain and mash with a small knob of butter, a splash of milk, salt, and pepper.
5. Sauté the Leeks: In a separate pan, add a bit of olive oil and sauté the sliced leeks over medium heat until softened (about 5 minutes). Add the frozen peas and cook for an additional 2-3 minutes until heated through.
6. Combine and Serve: Serve each piece of bacon-wrapped cod on a dollop of mashed potatoes, topped with sautéed leeks and peas. Garnish with fresh mint if desired.