Sweet Gem and cod braised with peas

Sweet Gem and cod braised with peas
Serves: 2
  • 90g smoked bacon lardons
  • 2 Sweet Gem lettuce, halved lengthways and the base trimmed
  • 6 spring onions
  • 2 handfuls frozen peas
  • 200g vegetable or chicken stock
  • 2 x 150g cod fillets, skinless and boneless
  • 2 tbsp creme fraiche
  • 1 sprig mint
  1. Heat a large frying pan with a lid and cook lardons until brown and crisp. Set aside leaving approx. 1tbsp fat in the pan. Lay lettuce in the pan cut side down and sizzle for 2 mins. Turn lettuce over, tuck spring onions around and tip in the peas. Pour the stock into the pan, lay cod pieces on top and season. Put lid on, gently steam and simmer for 8-10 mins until cod is cooked through and veg are soft. Lift veg and cod out onto two bowls and keep warm. Stir the creme fraiche into the remaining cooking liquor. Pour it over the cod and veg. Top with crisp lardons and mint leaves.


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