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Baked Fish With Creamed Peas And Bacon

This fish recipe is melt in your mouth, with creamy peas and bacon (which you could always skip if you’re cooking for pescatarians) to keep the whole family happy. This dish is perfect as it is, but you could add new potatoes if you want some extra carbs.

Serves: 4
Prep Time: 5 minutes
Cook Time: 14 minutes

Ingredients

For the fish:
  • 4 fillets of white fish such as hake, haddock, coley or pollock
  • Salt and black pepper
  • 15g butter
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • Juice of 1 lemon
  • 2 tbsp fresh parsley, chopped
For the peas:
  • 40g butter
  • 120g mushrooms, cleaned and sliced
  • 3 shallots, finely chopped
  • 280g frozen peas
  • 60ml cream
  • 4 streaky bacon rashers, cooked until crisp, drained and crumbled

Instructions

1. Preheat the oven to 200°C/180°C fan/gas mark 6. Place the fish in a baking dish large enough to hold it in one layer, then season with salt and black pepper.

2. Heat the butter and olive oil in a small pan over a medium-low heat. Add the garlic and cook for one minute. Add the lemon juice and parsley, then remove the pan from the heat.

3. Pour the garlic mixture over the fish and place in the oven to bake for 12-14 minutes until the fish flakes easily with a fork.

4. Meanwhile, melt the butter in a pan over a medium heat and cook the mushrooms and shallots for 4-5 minutes until soft.

5. Add the peas and cream and cook for another 3-4 minutes until the peas are tender. Stir in the bacon, season with salt and pepper and stir to combine well.

6. Spoon the creamed peas and bacon onto serving plates and top with the fish.

Per Serving: 402kcals, 22.6g fat (10.3g saturated), 16.2g carbs, 5.1g sugars, 36.7g protein, 4.4g fibre, 0.758g sodium


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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