Braised lettuce, steamed cod and crispy bacon

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.

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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.

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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.

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What’s not to love?

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