Grilled Cod Fillet with Broad Bean & Pancetta Pesto Sauce
On the table in 30 mins
Serves 4
Ingredients
- 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
Method
- Heat a frying pan. When hot add pancetta and cook for 5 minutes until crispy
- Drain on kitchen paper and empty all but 1 tbsp of fat from the pan
- Heat the grill to medium high. Oil the cod fillets lightly, season and place on grill rack
- Grill for 10 minutes, until fish is moist and flaking
- Meanwhile, heat the frying pan again. Add the peas and crème fraiche, heat gently
- Stir through Sacla’ Pesto, broad beans and pancetta. Check the seasoning and heat until beginning to steam
- Sprinkle with chives
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