- 2 tablespoons olive oil
- 4 6-ounce fillets of cod
- Salt and pepper
- 4 ounces diced pancetta
- 4 cups thawed frozen peas
- 1 head of baby gem lettuce, sliced
- 2 tablespoons of chopped flat leaf parsley, plus extra for garnish
- 4 tablespoons crème fraîche
In a large nonstick skillet, heat the olive oil over high heat. Season the cod with salt and pepper. When the oil shimmers, place the cod presentation-side-down in the hot skillet. Sear for 4 to 5 minutes, until the fish takes on a nice golden crust. Then turn over, and finish cooking for 1 minute. Take the skillet off the heat, and remove the cod to a plate. Set aside.
Add the pancetta to the same skillet, and return to medium-high heat. Brown the pancetta until it starts to become crisp—2 to 3 minutes. Add in the peas and warm through, stirring often. Add 2 tablespoon of water, the lettuce, the parsley, and the crème fraîche. Stir over the heat until the crème fraîche has melted and the lettuce is just beginning to wilt. Season with salt and pepper.
To plate, make a bed of the peas. Top with the cod. Garnish with parsley. I recommend good crusty bread on the side.print this recipe