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Baked Cod, Lemony Crushed Potatoes, Pancetta & Braised Gem

Baked Cod, Lemony Crushed Potatoes, Pancetta & Braised Gem

Rating
4.5rating out of 5

(290 reviews from our customers)

Prep Time

30 min

Cuisine

French

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).

Prep Time

30 min

Cuisine

French

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Shallot
1 shallot
Little-gem-lettuce
1 little gem lettuce
garlic-clove
1 garlic clove
Pancetta
80g British pancetta lardons
cod-loins
2 x 110g cod fillets †
fresh-chives
5g chives
Waxy potatoes re-sized
400g waxy potatoes
Sugarsnap-peas
80g sugar snap peas
soft cheese2
50g soft cheese †
Dijon-mustard
5.5g Dijon mustard †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 shallot
  • 1 little gem lettuce
  • 1 garlic clove
  • 80g British pancetta lardons
  • 2 x 110g cod fillets<span class="strong">†</span>
  • 5g chives
  • 400g waxy potatoes
  • 80g sugar snap peas
  • 1 soft cheese pot (50g)<span class="strong">†</span>
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 344 kJ
82 kcal
1972 kJ
470 kcal
Fat
of which saturates
3 g
1.4 g
17.3 g
7.8 g
Carbohydrate
of which sugars
7.5 g
1.4 g
42.9 g
8.1 g
Fibre 1.3 g 7.2 g
Protein 6.4 g 36.4 g
Salt 0.4 g 2.27 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 shallot
shallot
1 little gem lettuce
little gem lettuce
1 garlic clove
garlic
80g British pancetta lardons
british rspca assured pork belly, salt, sugar, herbs, spices, preservatives sodium nitrite e250, potassium nitrate e252
2 x 110g cod fillets
cod (fish)100%
5g chives
chives (100%)
400g waxy potatoes
potato
80g sugar snap peas
sugar snap peas
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
Allergens
  • Allergens highlighted by † (fish, milk, mustard)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Baked Cod, Warm Lemon Crushed Potatoes, Pancetta & Braised Gem

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.

2 Baked Cod, Warm Lemon Crushed Potatoes, Pancetta & Braised Gem

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.

3 Baked Cod, Warm Lemon Crushed Potatoes, Pancetta & Braised Gem

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.

4 Baked Cod, Warm Lemon Crushed Potatoes, Pancetta & Braised Gem

Make the lemon vinaigrette

Meanwhile, re-boil half a kettle.

Cut the little gem lettuce[s] into wedges.

Cut 4 [8] 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.

5 Baked Cod, Warm Lemon Crushed Potatoes, Pancetta & Braised Gem

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.

6 Baked Cod, Warm Lemon Crushed Potatoes, Pancetta & Braised Gem

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.

7 Baked Cod, Warm Lemon Crushed Potatoes, Pancetta & Braised Gem

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.

8

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Serve up!

Serve the baked cod with the lemon crushed potatoes and pancetta & braised lettuce to the side.

Enjoy!

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