SMOKY PANCETTA COD
This dish will change fish suppers forever! What I love about this recipe is it's a really foolproof way to cook fish perfectly, every time. And with just five ingredients and a total cook time of about 15 minutes, this one is about beautiful flavour, fast.
Provided by Jamie Oliver
Categories Quick & healthy recipes Romantic meals Dinner for two Lentil Spinach Seafood Keep Cooking and Carry On
Time 16m
Yield 2
Number Of Ingredients 5
Steps:
- Lay out 4 rashers of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat.
- Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes.
- Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour, while you quickly wilt the spinach with a splash of water alongside.
- Taste, season to perfection with sea salt and pepper, and divide both between your plates.
- Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.
Nutrition Facts : Calories 348 calories, Fat 9.2 g fat, SaturatedFat 2.4 g saturated fat, Protein 44.1 g protein, Carbohydrate 22.9 g carbohydrate, Sugar 2 g sugar, Sodium 1.2 g salt, Fiber 2.1 g fibre
ROASTED COD WITH PANCETTA & PEA MASH
This quick cod recipe looks a bit posh for dinner parties, but is really quick and simple
Provided by Jamie Oliver
Categories Mains Dinner Party Potato Healthy dinner ideas Healthy fish recipes Healthy meals
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat your oven to 200°C/400°F/gas 6.
- Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
- Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
- Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
- Deseed and finely dice the red chilli, if using.
- Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
- Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
- Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.
Nutrition Facts : Calories 339 calories, Fat 10.6 g fat, SaturatedFat 3.8 g saturated fat, Protein 32.8 g protein, Carbohydrate 29.4 g carbohydrate, Sugar 3.2 g sugar, Sodium 1.4 g salt, Fiber 5.8 g fibre
BROTHY COD WITH PEAS AND MUSHROOMS
In this recipe, tender, flaky cod is poached in a light, flavorful broth that optimizes bottled clam juice, a versatile yet underused ingredient. The juice is perfect for weeknight cooking, when shortcuts to big flavor are key, and it adds a subtle, briny backbone to any broth. This broth is also infused with rich shiitake mushrooms, aromatic garlic and a generous boost of bright ginger. Pearl couscous gets toasted before boiling, adding nutty notes to the soup. It also contributes delightful chewiness, but other small pastas like ditalini or orzo are also good substitutes, though cook time may need to be adjusted accordingly.
Provided by Kay Chun
Categories dinner, lunch, weeknight, seafood, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, heat 2 tablespoons oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 minute.
- Add mushrooms and the remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until lightly golden, about 3 minutes. Add couscous and stir until lightly toasted, about 2 minutes.
- Add clam juice and 5 cups water, and bring to a boil over high heat. Reduce heat to medium and simmer until couscous is al dente, about 10 minutes.
- Add cod and peas and bring back to a simmer. Cook, stirring occasionally, until fish is flaky and and cooked through and couscous is tender, about 5 minutes longer. Stir in scallions and season with salt and pepper.
- Divide cod, vegetables and couscous across bowls, and top off with remaining broth. Serve warm.
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