Braised peas with bacon, lentils & cod

• butter↗25g g
• sustainable cod↗4

  fillets, about 100g/4oz each, skin on

• olive oil↗2 tbsp tbsp
• thick slices of back bacon4

  cut into matchsticks

• shelled pea↗300g g

  (fresh or frozen)

• can lentil↗410g g

  drained and washed

• lemons↗2

  1 juiced, 1 quartered

• large handful mint↗

  leaves, roughly chopped

Step-by-step instructions

1. 1

   To make the pea braise, heat half the olive oil in a shallow saucepan, then sizzle bacon for 5 mins until crisp. Turn the heat down, add the peas to the pan, then cover and braise for 8-10 mins until peas are tender (about 5 mins if you’re using frozen peas). Add the lentils to the peas and cook until heated, then remove from heat and dress with lemon juice, seasoning and a bit more olive oil, if necessary. Just before serving, stir through the mint.

2. 2

   Meanwhile, heat the butter in a frying pan until frothy, then add the fish, skin-side down, and cook for 4 mins until the skin is crisp and the fish almost cooked. Flip the fillets over and cook for 1 min. Divide the peas between 4 plates and top with fish. Drizzle with olive oil and serve with a wedge of lemon.