Roast cod with slow-cooked English peas and shoots
- Preparation and cooking time
- Total time
- + curing
- Serves 4
- 4 x 200g skin-on fillets cod
- 1 tbsp sea salt flakes
- 3 tbsp olive oil, plus extra for frying and baking
- 300g fresh or frozen peas
- 1 clove garlic, thinly sliced
- a handful basil leaves, chopped
- a handful mint leaves, chopped
- 300g pea shoots
- 1 lemon, cut into wedges
- STEP 1Put the cod fillets into a tray and rub in the sea salt. Leave in the fridge for 1 hour, then gently wash off the salt under cold running water and pat really dry.
- STEP 2Heat the oven to 200C/fan 180C/gas 6. Heat a little oil in a frying pan and cook the cod fillets, skin-side down, for 2-3 minutes until the skin is crisp. Remove from the heat, put in a lightly oiled baking tray, skin-side up, and cook in the oven for 8 minutes or until cooked through. To test, a skewer should be easily pushed through the centre of a fillet.
- STEP 3Cook the peas in a large pan of boiling water for 5-10 minutes if fresh, or 1-2 minutes if frozen. Drain really well.
- STEP 4Put 3 tbsp of olive oil and the garlic in a bowl, then add the peas and stir gently until the oil coats the peas and the garlic is thoroughly combined. Leave to cool to room temperature then add the basil and mint leaves (it’s best to do this once the mixture has cooled down to avoid discolouration of the leaves).
- STEP 5Put the cod fillets on 4 plates alongside the pea shoots and lemon wedges to squeeze over. Spoon over the peas and serve.