Grilled Cod Fillet with Broad Bean and Pancetta Pesto Sauce Recipes
Grilled Cod Fillet with Broad Bean and Pancetta Pesto Sauce
Cooking Time: 15 - 30 mins
Serves: 4 
Ingredients
Pesto isn't just to stir through pasta - we've turned it into a gorgeous sauce for fish, smart enough for any dinner party.
140g pancetta cubetti
4 sustainably sourced cod fillets
100g frozen or fresh peas
120ml creme fraiche
1 pack Sacla' Classic Basil Pesto or 4tbsp Sacla' Classic Basil Pesto
150g frozen or fresh broad beans, blanched and double podded
Chives, sliced on the diagonal
Steamed new potatoes to serve
Instructions
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 1 tbsp of fat from the pan.
2 Heat the grill to medium high. Oil the cod fillets lightly, season and place on a grill rack. Grill for 8 to 10 minutes, unitl moist and flaking. Meanwhile, warm the frying pan again, add the peas and creme fraiche and heat gently. Stir through the pesto, then add the broad beans and the pancetta, check the seasoning and heat until just beginning to steam. Serve the cod fillets with the sauce poured over, decorated with chives and with steamed new potates served on the side.
