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Cod with bacon, lettuce & peas

Contains pork – recipe is for non-Muslims only
A good source of folate and fibre, this healthy fish supper also contains two of your five-a-day

  • Prep: 8 mins
    Cook: 12 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 430
  • Carbohydrates 32
  • Saturated Fat 5
  • Sugar 5
  • Protein 42
  • Fat 15
  • Fibre 7
  • Salt 1.8

Nutrition per serving

  • Calories 430
  • Carbohydrates 32
  • Saturated Fat 5
  • Sugar 5
  • Protein 42
  • Fat 15
  • Fibre 7
  • Salt 1.8

Ingredients

  • 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

Method

  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.

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