Cod with bacon, lettuce & peas#easter
- 2 tsp sunflower oil
- 2 rashers rindless smoked streaky bacon, cut into small pieces
- 1 long shallot or small onion, very finely sliced
- 1 garlic clove, crushed
- 2 x 140g/5oz thick skinless cod fillets
- 140g frozen peas
- 200ml chicken stock, fresh or made with ½ cube
- 2 Little Gem lettuces, thickly shredded
- 2 tbsp half-fat crème fraîche
- 2 thick slices crusty wholegrain bread, to serve
-
Prep: 8 mins
Cook: 12 mins
Easy
Serves 2
- Heat the sunflower oil in a medium
non-stick frying pan. Add the bacon,
shallot or onion, and garlic. Cook gently,
stirring, for 2 mins, then push to one
side of the pan.
- Season the cod with ground black
pepper. Fry in the pan for 2 mins, then
turn over. Add the peas and stock, and
bring to a simmer. Cook over a medium
heat for a further 2 mins, then add the
lettuce and crème fraîche. Cook for a
couple mins more, stirring the vegetables
occasionally, until the fish is just cooked
and the lettuce has wilted. Serve with
bread to mop up the broth.
