Better late than never as they say! This recipe dives back into the archive and combines a few ideas from my Spring Lamb dish. It’s carb free, quick and simple to whip up and I can’t get enough of braised lettuce at the moment…
All you need is:
- some frozen petit pois
- 1-2 small cos lettuces
- cup of chicken stock (preferably fresh)
- 1 small piece of cod
- few sprigs of mint
- half a lemon
- 1 rasher of streaky bacon
Get your oven on to 180 and let her heat up. Meanwhile, parcel up your fish in a foil boat with a squeeze of lemon, couple of mint leaves and a grind of salt and pep.
Bung her in the oven to cook for about 8-10 minutes depending on the size. Meanwhile, slice your lettuces down the middle and whack on a lightly oiled griddle pan to brown nicely. Once they have started wilting, whack in the peas, followed by the chicken stock.
Simmer like this until the peas are cooked through and the lettuce soft. Fry up a slice of bacon until crisp and then bring out your fish and place on top. Crumble or chop up the bacon and scatter over the top before serving.
What’s not to love?