Grilled Cod Fillet with Pancetta & Pesto Sauce
An easy mid-week meal that uses only 5 ingredients! Substitute the peas with broad beans if you prefer, and replace the pancetta with prawns for an alternative option.
Instructions
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1
Heat a frying pan. When hot, add the pancetta and cook for 5 minutes until very crisp. Drain on kitchen paper and empty all but the 1 tbsp of fat from the pan.
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2
Heat the grill to medium high. Oil the cod fillets lightly, season and place on a grill rack. Grill for 8-10 minutes until moist and flaking.
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3
Warm the frying pan again; add the peas and creme fraiche and heat gently.
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4
Stir through the pesto, add the pancetta, check the seasoning and heat until it's just beginning to steam.
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5
Serve the cod fillets with the sauce poured over and steamed new potatoes on the side.
Ingredients
- 140g pancetta
- 4 cod fillets , sustainably sourced
- 100g frozen peas
- 4 tbsp Sacla' Classic Basil Pesto
- 120ml creme fraiche
Serves 4
Total time required 20 mins
- Preparation time: 10 mins
- Cooking time: 10 mins
Recipe kindly provided by Sacla'.