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Bacon-wrapped cod with peas, leeks & potatoes
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1 medium King Edward potato (about 200g), cut into 2-3cm cubes
6 rashers Waitrose 1 Free Range Air Dried Beech Smoked Streaky Bacon
2 rosemary sprigs
260g pack Waitrose 1 Icelandic Cod Loin
1 tbsp olive oil
2 small or 1 large leek, sliced (about 250g)
160g frozen peas
100ml fresh vegetable stock
Lemon wedges, to serve
1. Preheat the oven to 200˚C, gas mark 6. Bring a large pan of salted water to the boil and add the potato. Simmer for 4 minutes, then drain. Meanwhile, on a large chopping board, lay out 3 overlapping bacon rashers and top with a rosemary sprig; repeat alongside with the remaining bacon and rosemary. Halve the cod loin and lay a piece on top of each bacon section. Wrap the bacon around each cod portion.
2. Heat the oil in a large, heavy-based frying pan over a medium-high heat. Fry the cod parcels seam-side down for 1 minute, then turn over and fry for 2 minutes. Transfer to a roasting tin, seam-side down, and roast for 10 minutes.
3. Meanwhile, add the potato to the frying pan and fry, stirring, for 2-3 minutes. Add the leek and fry for 2-3 minutes until softened. Add the peas and stock, then simmer for a further 2-3 minutes. Season and serve with the cod parcels on top, with lemon wedges to squeeze over.
This recipe appeared within the November 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in October 2018.