Grilled Cod with Pancetta, Broad Bean & Pea Pesto Sauce

On the table in 30 mins

Serves 4


  • 140g Pancetta, diced
  • 2 tbsp Olive oil
  • Salt
  • Black pepper
  • 4 Cod fillets
  • 100g Frozen peas
  • 120ml Crème fraiche
  • 190g Sacla’ Classic Basil Pesto
  • 150g Broad beans, blanched and double podded
  • A handful of Chives
  • Steamed new potatoes to serve


  1. Heat a frying pan. When hot add pancetta and cook for 5 minutes until crispy
  2. Drain on kitchen paper and empty all but 1 tbsp of fat from the pan
  3. Heat the grill to medium high. Oil the cod fillets lightly, season and place on grill rack
  4. Grill for 10 minutes, until fish is moist and flaking
  5. Meanwhile, heat the frying pan again. Add the peas and crème fraiche, heat gently
  6. Stir through Sacla’ Pesto, broad beans and pancetta. Check the seasoning and heat until beginning to steam
  7. Sprinkle with chives

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