Seared Cod With Peas, Pancetta, And Wilted Lettuce Recipe – a delicious recipe with olive oil, hake filets, Kosher salt, pancetta, frozen peas, head of baby gem. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a large nonstick skillet, heat the olive oil over high heat until shimmering. Season the cod with salt and pepper and place presentation-side-down in the hot skillet. Cook without moving until the fish takes on a nice golden crust and lifts easily from the spatula, about 4 minutes. Carefully flip fish with a thin metal spatula and cook on second side until cooked through, about 1 minute longer. Remove skillet from heat and transfer cod to a paper towel-lined plate.
2
Add the pancetta to the same skillet, and return to medium-high heat. Cook, stirring frequently, until pancetta starts to become crisp, 2 to 3 minutes. Add the peas and warm through, stirring often. Add 2 tablespoon of water, lettuce, parsley, and creme fraiche. Stir over the heat until the creme fraiche has melted and the lettuce is just beginning to wilt. Season with salt and pepper.
3
To plate, make a bed of the peas. Top with the cod. Garnish with more parsley.
293
kcal
Calories
8
g
Fat
40
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 cod or hake filets (about 6 ounces each), Kosher salt and freshly ground black pepper, 4 ounces diced pancetta, and more.
Yes, Seared Cod With Peas, Pancetta, And Wilted Lettuce Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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