Bacon-crumbed cod with minty crushed potatoes and peas
Serves: 4
Prep time: 20 minsTotal time: 
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
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
445Kcal
Fat
17gr
Saturates
5gr
Carbs
37gr
Sugars
4gr
Fibre
7gr
Protein
13gr
Salt
1.4gr
Abigail Spooner
Abi is our Senior Food Producer. 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
Abi is our Senior Food Producer. 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.
