Bacon-crumbed cod with minty crushed potatoes and peas
Serves: 4
![Bacon-crumbed cod with minty crushed potatoes and peas](/uploads/media/720x770/02/11512-Bacon-crumbled-cod.jpg?v=1-0)
Recipe photograph by Gareth Morgans
Bacon-crumbed cod with minty crushed potatoes and peas
This easy cod supper is a delicious way to get in one of your recommended servings of fish - and it comes it at under 500 calories per serving. This recipe serves 4 but can be easily halved to serve 2 if needed
Serves: 4
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Nutritional information (per serving)
Calories
445Kcal
Fat
17gr
Saturates
5gr
Carbs
37gr
Sugars
4gr
Fibre
7gr
Protein
13gr
Salt
1.4gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1x160g pack smoked bacon lardons
- 600g new potatoes, halved
- 320g frozen peas
- 50g white bread (crusts removed), cut into chunks - use gluten free if required
- 1 garlic clove, chopped
- zest of 1 lemon, plus 1 ½ tbsp juice
- 2 tbsp olive oil
- cod fillets, about 125g each
- 4 tbsp chopped mint (or 2 tsp dried)
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Dry-fry the lardons in a frying pan over a medium-high heat until crisp, then tip onto a plate lined with kitchen paper to drain and cool.
- Boil the new potatoes for 15 minutes, then add the peas, return to the boil and cook for 3-4 minutes more, until tender.
- Meanwhile, put the cooled bacon in a small food processor with the bread, garlic, lemon zest and some black pepper. Pulse to a coarse crumb then add 1⁄2 tablespoon of olive oil and process briefly again.
- Put the cod on a baking tray, season and press on the crumb mixture. Bake for 12-14 minutes until the fish is cooked through and the topping is crisp and golden.
- Once cooked, drain the potatoes and peas and return to the pan. Roughly crush with a fork then stir in the lemon juice, 11⁄2 tablespoons of olive oil and some seasoning. Lastly, stir through the chopped mint.
- Divide the veg between four shallow bowls or plates and serve topped with the crumbed cod.