Ingredients

4 cod fillets
Sea salt
Freshly ground black pepper
8 thin slices pancetta
2 lemons, halved
500g potatoes, peeled & quartered
300g frozen peas, cooked & drained
1 splash milk
½ red chilli, deseeded & finely diced
1 small bunch mint
2 bunches salad leaves
1 splash olive oil

Method

1. Preheat oven to 200ºC. Lay fish on a non-stick baking tray and sprinkle salt and pepper. Lay two slices of pancetta on each fillet. On the same tray, put lemon cut side down. Bake for 15 minutes.
2. Meanwhile, in a large saucepan, cook the potatoes in salted water until tender.
3. Once cooked, place potatoes in a food processor with milk, salt, pepper, peas and chilli. Process until it becomes a smooth mash.
4. In a medium sized bowl, toss the mint and salad leaves with olive oil.
5. To serve, place a dollop of mash on each plate, top with cod and salad. Serve with half a lemon each.

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