Serves 2
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To serve:

  1. Heat half of the sunflower oil in a medium non-stick frying pan over a medium-low heat. Add the bacon, shallot and garlic. Cook gently, stirring, for two minutes. Remove and set aside.
  2. Increase the heat to medium-high and add the remaining oil. Season the cod with salt and black pepper. Place skin-side down in the pan for three minutes, then flip over.
  3. Return the bacon mixture to the pan. Add the peas and stock and bring to a simmer. Cook for a further two minutes, then add the lettuce and crème fraîche. Cook for a couple minutes more, stirring occasionally, until the fish is just cooked and the lettuce has wilted. Garnish with chopped parsley and serve with bread to mop up the delicious broth.

Nutrition Facts

Per serving: 357kcals, 13.4g fat (4g saturated), 13.7g carbs (5.1g sugars), 44.7g protein, 4.1g fibre, 0.447g