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Grilled Cod Fillet with Broad Bean and Pancetta Pesto Sauce
30 - 45 min
Ingredients
Preparation
- Heat a frying pan. When hot add pancetta and cook for 5 minutes until crispy
- Drain on kitchen paper and empty all but 1 tbsp of fat from the pan
- Heat the grill to medium high. Oil the cod fillets lightly, season and place on grill rack
- Grill for 10 minutes, until fish is moist and flaking
- Meanwhile, heat the frying pan again. Add the peas and crème fraiche, heat gently
- Stir through Sacla’ Pesto, broad beans and pancetta. Check the seasoning and heat until beginning to steam
- Sprinkle with chives
