Low Fat Pesto Encrusted Cod with a Pea, Leek and Pancetta Fricassee Recipe

Not sure what to have for dinner but want something really healthy before the weekend? This is for you! This dish is so fresh and perfect for spring and summer. Paulie made this up and he has added no cream or carbs to make this really low fat and if you have made your own pesto it is a good way to use it up (though that isn’t difficult now is it). This dish is simple but very tasty and leaves you feeling satisfied without the calories of a cream sauce.

Ingredients

  • 2 x Cod Fillets
  • 1 x Leek
  • A handful of frozen peas
  • 100g Pancetta or Streaky bacon
  • Small glass of white wine
  • 300ml of fish stock
  • 1 x Tbsp of Oil
  • 3 slices of Brown Bread
  • 1 x Tablespoon of Pesto (we used our nettle and wild garlic pesto (recipe here)

Method

  1. Portion the Cod Fillets and pin bone if necessary
  2. Slice the Leek and chop the Pancetta or Streaky bacon into cubes or lardons
  3. Heat a large frying pan over a medium heat and add a splash of oil
  4. Sauté the Pancetta or bacon for 2 minutes
  5. Add the Leek and sweat along with the bacon for a further 2 minutes
  6. Next turn up the heat and then add the wine and allow it to bubble for about 30 seconds
  7. Now stir in the Fish Stock and throw in the frozen Peas and bring to the boil.
  8. Give it all a good mix together, season to taste and then turn the pan down to the lowest setting while you cook the fish
  9. Switch on the Grill to its highest setting
  10. Cut the crusts off of the Bread and blitz in a food processor until you have fine crumbs
  11. In another Frying pan, heat until very hot and then add the tablespoon of oil. When hot and slightly smoking, add the Cod skin side down and them immediately turn the heat down to medium and Cook the fish for 3 minutes. Do not turn fish over during this process.
  12. Remove the pan from the heat and spread the fish with the Pesto sauce and then top with the breadcrumbs
  13. Place the pan under the grill and cook the fish for 3 to 4 minutes depending on its thickness. You want the top to go slightly brown but not burnt and for the fish to be cooked through completely.
  14. To serve, ladle the fricassee mixture into bowls and the place the cooked fish on top

 

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