Cod with bacon, lettuce & peas

• sunflower oil↗2 tsp tsp
• rashers rindless smoked streaky bacon↗2

  cut into small pieces

• long shallot↗1

  or small onion, very finely sliced

• garlic clove↗1

  crushed

• 2 x 140g/5oz thick skinless cod

  fillets

• frozen pea↗140g g
• chicken stock↗200ml ml

  fresh or made with ½ cube

• Little Gem lettuces↗2

  thickly shredded

• half-fat crème fraîche↗2 tbsp tbsp
• thick slices crusty wholegrain bread2

  to serve

Step-by-step instructions

1. 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. 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.