Cod with mange tout

Cod with mange tout


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About this recipe: This cod and mange tout dish is a favourite in our household and a popular 'go to' recipe when we host dinner parties.


Serves: 4 

  • 4 cod fillets
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 4 rashers smoked streaky bacon
  • juice of 1/2 lemon
  • For the sauce
  • 55ml white wine
  • 55g butter
  • 2 small shallots, thinly sliced
  • 1/2 clove garlic, minced
  • 200ml double cream
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh chives
  • For the mange tout
  • 1 tablespoon butter
  • 250g mange tout

Prep:10min  ›  Cook:30min  ›  Extra time:5min resting  ›  Ready in:45min 

  1. Preheat the oven to 180 C / Gas 4. Grease a baking dish. Rub the cod generously with olive oil and salt and pepper then wrap each cod fillet in a rasher of bacon and arrange the cod skin side down in the baking dish. Drizzle with lemon juice.
  2. Bake in the preheated oven for 20 to 30 minutes or until the fish is an even white colour throughout. Do not overcook. Remove from the oven and allow to rest for 5 minutes.
  3. For the sauce:

  4. Meanwhile, reduce the wine in a saucepan over a medium heat to just a couple of tablespoons. Add the butter, shallot and garlic. Cook and stir over a gentle heat until just soft. Add the cream and fresh herbs and heat through.
  5. For the mange tout:

  6. Finally, in a frying pan over a medium heat, melt the butter and cook and stir the mange tout for just a few minutes till just tender.
  7. To serve, lay the fish onto a hot serving plate and add the mange tout on top and spoon over the sauce. Serve immediately.

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