From artisan British pancetta to a zesty lemon dressing, this impressive dish is one you’ll remember for its fabulous flavours. The bold ingredients complement the delicate baked cod beautifully. You’ll even braise lettuce, a French technique that makes it tender and full-flavoured. (Gluten-free, suitable for coeliacs).
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.3 g||7.2 g|
|Protein||6.4 g||36.4 g|
|Salt||0.4 g||2.27 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cook the potatoes
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6. Boil a kettle.
Cut the waxy potatoes (skins on) into large bite-sized pieces.
Add the potatoes to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 minutes or until fork-tender.
Once done, drain and set aside for later.
Chop the garlic, shallot and sugar snaps
Meanwhile, peel and finely chop (or grate) the garlic.
Peel and finely slice the shallot[s].
Slice the sugar snap peas in half on a diagonal.
Fry the pancetta
Heat a large, dry, wide-based pan (preferably non-stick) over a high heat.
Once hot, add the pancetta and cook for 5-6 minutes or until crispy.
Once crispy, transfer the pancetta to a plate and return the pan to a medium heat.
Add the chopped shallot and garlic and cook for 2-3 minutes or until softened.
Make the lemon vinaigrette
Meanwhile, re-boil half a kettle.
Cut the little gem lettuce[s] into wedges.
Cut 4  thin slices from the lemon[s] (make sure you save some for juicing!).
Combine the juice of the remaining lemon in a bowl with the Dijon mustard, 2 tbsp [4 tbsp] olive oil and a pinch of salt – this is your lemon vinaigrette.
Cook the sugar snap peas
Once the shallot has softened, add the soft cheese and 150ml [250ml] boiled water and mix until combined.
Add the sugar snap peas with a pinch of salt and pepper and cook for 3-4 minutes or until the peas are tender.
Once tender, remove the pan from the heat and set aside for later.
Bake the cod
Add the cod fillets to a baking tray with a drizzle of olive oil and season with a pinch of salt and pepper.
Lay the lemon slices over the fish and put the tray in the oven for 8-10 minutes or until cooked through.
Tip: Your fish is cooked once it turns opaque and flakes easily.
Dress the potatoes and braise the lettuce
Meanwhile, chop the chives finely.
Combine the cooked potatoes with the lemon vinaigrette, crush lightly with a fork and give everything a good mix up.
Return the sugar snaps to a medium heat, add the lettuce wedges and cook for 2-3 minutes or until slightly wilted.
Add the cooked pancetta and chopped chives and give everything a good mix up.
Serve the baked cod with the lemon crushed potatoes and pancetta & braised lettuce to the side.