Pan-fried Cod with Minty Pea Puree
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Pan-fried Cod with Minty Pea Puree
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
0Ingredients
5 tbsp extra virgin olive oil
1 shallot
450 g frozen peas
1 small handful fresh mint leaves picked
1 clove garlic
1 large handful flat leaf parsley
4 skin-on cod fillets about 150g each
200 g tinned Puy lentils drained and rinsed
1 lemon zest and juice
30g butter
sea salt
ground black pepper
Directions
I love the simplicity of pan-fried fish – it’s the ultimate fast food. Served with the clean flavours of pea and mint and bulked out with Puy lentils, this makes a snappy supper from very few ingredients.
EQUIPMENT
- Chopping board
- Chopping knife
- Frying pan
- Food processor
- Spatula
- Whisk
- Fish slice
- Wooden spoon
INGREDIENTS
- 5 tbsp extra virgin olive oil
- 1 shallot
- 450 g frozen peas
- 1 small handful fresh mint leaves picked
- 1 clove garlic
- 1 large handful flat leaf parsley
- 4 skin-on cod fillets about 150g each
- 200 g tinned Puy lentils drained and rinsed
- 1 lemon zest and juice
- 30g butter
- sea salt
- ground black pepper
METHOD
- Start with the prep. Peel and finely chop the shallot and garlic.
- Finely chop the parsley leaves and add into a bowl with 3 tablespoons of the extra virgin olive oil, lemon zest, the finely chopped garlic, salt & pepper and set aside. Finely chop the mint and set aside.
- Heat 1 tablespoon of the olive oil in a frying pan over a medium-high heat, add the shallot alongside some salt & pepper and fry for 2–3 minutes, or until softened.
- Add the peas to the pan with 50ml of water and half the butter and simmer for 5 minutes until the peas are just tender.
- Tip the contents of the pan into a food processor with the mint leaves and 1 tablespoon of the parsley oil and blitz until completely smooth. Season to taste.
- Season the cod fillets with salt and pepper and spread with another tablespoon of the parsley oil mix.
- Heat the remaining olive oil in a large frying pan over a medium-high heat and fry the cod alongside the remaining butter, skin side down, for 4 –5 minutes, depending on the thickness of the fillets. Carefully turn over and continue to cook for 1–2 minutes, or until just cooked through (the flesh should be just opaque). Remove from the pan and set aside.
- Return the pan to the heat and warm the drained and rinsed lentils through with another ½ tablespoon of the parsley oil.
- Spread the pea purée on serving plates, top with the lentils and place a cod fillet on top. Drizzle with the remaining parsley oil, some lemon juice and serve immediately!
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Extra Virgin Olive Oil 750ml
€3.99€5.32/l
Dunnes Stores French Banana Shallots 350g
€1.79€5.11/kg
Dunnes Stores My Family Favourites Garden Peas 1080g
€1.20€1.11/kg
Dunnes Stores Irish Herb Mint 20g
€1.00€0.05/g
Dunnes Stores My Family Favourites Garlic
€0.99€6.60/kg
Dunnes Stores Irish Herb Flatleaf Parsley 30g
€1.00€0.03/g
Dunnes Stores Fishmonger Cod Fillet 220g
€5.06€23.00/kg
Batchelors Green Lentils 400g
€1.65€4.13/kg
Dunnes Stores Lemon
€0.49
Dunnes Stores My Family Favourites Irish Creamery Butter 227g
€1.85€8.15/kg
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Peppercorn Grinder 50g
€1.29€0.03/g
Recipe
I love the simplicity of pan-fried fish – it’s the ultimate fast food. Served with the clean flavours of pea and mint and bulked out with Puy lentils, this makes a snappy supper from very few ingredients.
EQUIPMENT
- Chopping board
- Chopping knife
- Frying pan
- Food processor
- Spatula
- Whisk
- Fish slice
- Wooden spoon
INGREDIENTS
- 5 tbsp extra virgin olive oil
- 1 shallot
- 450 g frozen peas
- 1 small handful fresh mint leaves picked
- 1 clove garlic
- 1 large handful flat leaf parsley
- 4 skin-on cod fillets about 150g each
- 200 g tinned Puy lentils drained and rinsed
- 1 lemon zest and juice
- 30g butter
- sea salt
- ground black pepper
METHOD
- Start with the prep. Peel and finely chop the shallot and garlic.
- Finely chop the parsley leaves and add into a bowl with 3 tablespoons of the extra virgin olive oil, lemon zest, the finely chopped garlic, salt & pepper and set aside. Finely chop the mint and set aside.
- Heat 1 tablespoon of the olive oil in a frying pan over a medium-high heat, add the shallot alongside some salt & pepper and fry for 2–3 minutes, or until softened.
- Add the peas to the pan with 50ml of water and half the butter and simmer for 5 minutes until the peas are just tender.
- Tip the contents of the pan into a food processor with the mint leaves and 1 tablespoon of the parsley oil and blitz until completely smooth. Season to taste.
- Season the cod fillets with salt and pepper and spread with another tablespoon of the parsley oil mix.
- Heat the remaining olive oil in a large frying pan over a medium-high heat and fry the cod alongside the remaining butter, skin side down, for 4 –5 minutes, depending on the thickness of the fillets. Carefully turn over and continue to cook for 1–2 minutes, or until just cooked through (the flesh should be just opaque). Remove from the pan and set aside.
- Return the pan to the heat and warm the drained and rinsed lentils through with another ½ tablespoon of the parsley oil.
- Spread the pea purée on serving plates, top with the lentils and place a cod fillet on top. Drizzle with the remaining parsley oil, some lemon juice and serve immediately!