Recipes

Pan Roasted North Atlantic Cod with Steamed Spinach, Spiced Chick Pea and Yellow Split Peas

Pan Roasted North Atlantic Cod with Steamed Spinach, Spiced Chick Pea and Yellow Split Peas Category: Main
Cooking Time:
Portions:

Ingredients

  • 4 x 170/180g fillets of cod (substitute for any fish)
  • 500g baby spinach
  • 340g Country Range Yellow Split Peas
  • 130g Country Range Chick Peas
  • 1 plum tomato, de-seeded and diced
  • 1/2 large onion, diced
  • 25g fresh coriander, roughly chopped
  • 50g Country Range Butter
  • 6 tbsp. olive oil
  • 3 pints Country Range Vegetable Stock
  • 15g Country Range Cumin Seeds
  • 7g Country Range Ground Coriander
  • 7g Country Range Curry Powder
  • 7g Country Range Ground Cumin
  • 1g Country Range Cinnamon Stick
  • 2 Country Range Star Anise

Instructions

1

Pre-heat oven to 180ÂșC.

2

Heat 4 tablespoons of olive oil in a small heavy-based pan. Add diced onion and all spices and sweat on a low heat for 5 minutes. Add the split peas and mix well. Add half of the stock and bring to the boil. Reduce to a simmer until all liquid has been incorporated. Add the rest of the stock and continue to cook slowly until the peas are soft. This should take around 50 minutes to an hour. Add 40g of butter, chickpeas and diced tomato and allow to heat through.

3

Around 10 minutes before the lentils are done, heat 2 tablespoons of olive oil and 10g butter in a non-stick pan. Place cod skin side down in the pan and cook for around 2 minutes, until golden. Turn cod over and place the pan in the pre-heated oven for 8-10 minutes. Fish will be cooked through and should be soft.

4

Steam spinach for 2 minutes, season and divide into 4 portions.

5

Assemble: Spoon the peas into the centre of a bowl, place spinach and cod on top.

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