|Photo: Grilled Cod Fillet with Broad Bean and Pancetta Pesto Sauce|
Cod is a popular white fish that is meaty and contains very few bones. It's a versatile fish that can be cooked in a number of ways that include pan-frying, broiling, and poaching. Although cod is high in cholesterol, it is low in saturated fat, high in Omega 3 oil and an excellent source of vitamins and minerals.If you want to know how to grill cod fillets, just follow these steps.
Serves: 4, On the table in: Up to 30 Minutes
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 Fresh Sacla' Classic Basil Pesto or 4tbsp Sacla' Classic Basil Pesto from a jar
150g frozen or fresh broad beans, blanched and double podded
Chives, sliced on the diagonal
Steamed new potatoes to serve
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.
Source: Sacla UK
More Grilled Recipes:
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