A staple meal in our house, this is a lovely gluten free fish dish that you can either serve to friends or savour as a midweek supper. It is quick and easy to make and is a lighter alternative to fish and potatoes, packed with flavour and delicious ingredients.
One of the first recipes I posted on my blog, I have recently tweaked it slightly and am happy to be sharing the updated method. Not much has changed, so if you were already a fan of this recipe you’ll find it will work just as well as the old one.
Pan-fried cod loin perches on a bed of crispy pancetta, braised peas, lentils and leeks, which are cooked in white wine to give wonderful flavours. You first make the base then leave that to simmer gently while you pan fry the fish – very low stress and easy to pull together. It normally takes me about 30 minutes to make at a leisurely pace.
I am always surprised at how full this dish leaves me, as I am a die-hard carb girl and usually need a good portion of potatoes or gluten free bread to do the job! However, on this dish the lentils really are filling and it’ll keep your tummy happy all evening.
Cod with Braised Lentils, Peas and Pancetta
You will find the recipe for my cod with braised lentils below, which serves 2 people. Plus I’ve also a few photos underneath the recipe, to help make the method extra easy to follow.
If you need any help along the way or have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com.
Also, if you do enjoy this recipe please leave a review on the recipe card below – it makes a world of difference to me :).
Happy cooking! Laura xxx
Cod with Braised Lentils, Peas and Pancetta
Pan-fried cod loin perches on a bed of crispy pancetta, braised peas, lentils and leeks, which are cooked in white wine to give wonderful flavour. A filling, healthy midweek meal.
Ingredients
- 2 portions of cod loin (approx 300g (10oz))
- 1 large leek
- 80g (3oz) pancetta cubes (smoked ideal, but unsmoked fine)
- 400g (14oz) tin green lentils
- 150g (5oz) peas (fresh or frozen)
- 175ml (6fl oz) white wine
- Knob of butter
- 2 tbsp plain gluten free flour
- Salt and black pepper
- Lemon wedges to serve
Instructions
- In a high-sided frying pan, dry fry the pancetta pieces until they are cooked and the fat has turned crispy. You don't need to use any oil to cook them as the fat with render and the pancetta will create its own oil.
- Wash the leeks, then top and tail them. Halve them lengthways and then cut into thin slices across the round. Add the leeks and a small knob of butter to the pancetta in the pan, turning the heat down to medium-low. Stir and cook until the leeks have softened.
- Add the drained, rinsed green lentils to the pan, along with the white wine and some freshly ground black pepper. Bring to the boil, then add the peas and stir through. Turn down to a simmer and leave to cook gently over a low heat while you prepare the fish.
- Sprinkle the gluten free flour onto a dinner plate and add a grinding of salt and black pepper. Place the pieces of cod loin in the flour and turn them over a few times to ensure the fish is well-coated. There should be a layer of flour all over the fish.
- Heat a knob of butter in a frying pan over a medium heat until foamy, then gently place the cod into the pan (it should sizzle slightly as you place it down). Cook for a few minutes on each side until the fish has taken on a lovely golden colour and is cooked through. To check whether the fish is cooked, prize a knife into the thickest part of the fish. If the flesh is translucent it needs a little more cooking, but if white and flaky it is ready to serve.
- To serve, take two large bowls and split the pea/lentil/bacon/leek mix between them. Place a piece of cod atop each and serve with a wedge of lemon (for squeezing over the fish).
There you have it! A healthy, gluten free fish supper. If you like this recipe, why not try one of my other gluten free midweek meal recipes, such as:
Bon appetit!
