Bacon-wrapped cod with peas, leeks and potatoes recipe
A classic combination of meaty white fish and salty bacon, this recipe is quick and easy to make for a comforting midweek dinner.
Ingredients
- 200 g King Edward potatoes, cut into medium-sized cubes
- 6 rashers of smoked streaky bacon
- 2 rosemary sprigs
- 260 g cod loin
- 1 tbsp olive oil
- 250 g leeks, sliced
- 160 g peas
- 100 ml vegetable stock
- 1 lemon, cut in wedges to serve
Details
- Cuisine: British
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Preheat the oven to 200°C/fan 180°C/400°F/gas mark 6.
- Bring a large pan of salted water to the boil and add the potato. Simmer for 4 minutes, then drain.
- Meanwhile, on a large chopping board, lay out 3 overlapping bacon rashers and top with a rosemary sprig; repeat alongside with the remaining bacon and rosemary. Halve the cod loin and lay a piece on top of each bacon section. Wrap the bacon around each cod portion.
- Heat the oil in a large, heavy-based frying pan over a medium-high heat. Fry the cod parcels seam-side down for 1 minute, then turn over and fry for 2 minutes. Transfer to a roasting tin, seam-side down, and roast for 10 minutes.
- Meanwhile, add the potato to the frying pan and fry, stirring, for 2–3 minutes. Add the leek and fry for 2–3 minutes until softened. Add the peas and stock, then simmer for a further 2–3 minutes.
- Season and serve with the cod parcels on top, with lemon wedges to squeeze over.
This recipe is courtesy of Waitrose & Partners.
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