Cod with bacon, lettuce & peas#easter

Cod with bacon, lettuce & peas


  • 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
    Serves 2 


    1. 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.
    2. 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.