Eat your fill: Braised cod with lettuce, peas and creme fraiche
TAKES 15 minutes
1 tbsp olive oil
2 little gem lettuces, cut in half through the stalk
200g frozen peas
2 skinless cod fillets (around 150g each), fresh or frozen
3 tbsp full-fat crème fraîche
1 tbsp chopped parsley
juice of ½ lemon
salt and black pepper
- Heat the olive oil and butter in a large frying pan over a gentle heat and then place in the four halves of lettuce, cut side-down. Cook for 2 minutes and then add the frozen peas.
- Cook the lettuce and peas for another 4 minutes and then make space for the two cod fillets. If you are using frozen fillets, check the packet instructions as you may need to increase the cooking time slightly. Cook for just a minute before adding the crème fraîche. Gently swirl the pan to help the crème fraîche melt into the butter and emulsify into a sauce.
- After 3 minutes, flip the fish and the lettuce halves and cook the other side for 2-3 minutes, until the fish is just cooked. It should be opaque all the way through and wanting to just flake apart.
- Once done, add the parsley, lemon juice and seasoning. Swirl to combine and then serve immediately.