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 with½ cube
2 Little Gem lettuces, thickly shredded
2 tbsp half-fat creme fraiche
2 thick slices crusty wholegrain bread, to serve
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 creme fraiche. 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.