Pan-fried cod with pea guacamole

  • Preparation Time4 mins
  • Cooking Time7 mins
  • Serves1
  • DifficultyEasy

For the cod

1 tbsp fish stock
Splash of nam pla (Asian fish sauce)
1 tbsp cumin, divided in half
140g cod

For the salad

60g mangetout
1 chilli, finely chopped
2 spring onions, finely chopped
1 tbsp coriander
1/2 tsp sesame oil

For the pea guacamole

120g peas
1/2 tsp salt
1/4 tsp freshly ground black pepper
Juice of a lime
2 tbsp extra-virgin olive oil

For the tortillas

1 tortilla
Olive oil, for brushing
Pinch cayenne pepper
Vegetable oil, for frying
1) Mix the fish stock, nam pla and half the cumin together to create a marinade. Use it to lightly season the cod and then pan fry the fish for 4 to 7 mins.

2) To make the mangetout salad: Shred the mangetout and mix together with a little of the chopped chilli, the spring onions, half the coriander and the sesame oil and set aside.

3) To make the pea guacamole: Pour some boiling water over the peas and drain. Add the peas to a blender with the remaining cumin, coriander, chilli, salt and pepper, lime juice and olive oil and blend.

4) Brush the tortilla with olive oil and cayenne pepper, slice into quarters and deep fry in hot oil until crisp.

5) Serve the pan-fried cod on a bed of pea guacamole with a garnish of mangetout salad and the tortilla on the side.

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