Braised cod, lettuce & peas
Cooked lettuce is surprisingly delicious and makes a great companion for cod and petits pois in this rather elegant supper. The Eaziglide Neverstick2 Aluminium Non-Stick Saute Pan, 26cm, is the perfect pan for the job. It’s made from toughened die-cast aluminium with a long-lasting Neverstick2 non-stick coating and comes with a lifetime guarantee.
- Serves2
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Ingredients
- 1 tbsp olive oil
- 1 pack Waitrose 2 Sweet Cos, cut lengthways into quarters
- 1 tbsp unsalted butter
- 3 shallots, finely chopped
- 150g new potatoes, thinly sliced
- 200ml fresh chicken or vegetable stock
- 160g frozen petits pois
- 3 tbsp reduced-fat crème fraîche
- 2 tbsp tarragon, chopped
- 260g pack No.1 Icelandic Cod Loin
- ½ lemon, cut into wedges, to serve
Method
Heat the oil in a large frying or sauté pan (one with a lid) over a medium-high heat. Season the lettuce wedges and fry for a minute on each side until lightly golden but still holding their shape. Lift out of the pan and set aside.
Keep the pan on the heat. Add the butter and fry the shallots for 2 minutes, then add the potatoes with a pinch of salt and fry for another 5-6 minutes, stirring regularly. Add the stock and simmer gently for 5 minutes.
Add the petits pois and crème fraîche to the pan and cook for a couple of minutes, then stir in half of the tarragon and return the lettuce to the pan. Nestle in the cod, season and cover the pan with a lid. Cook over a medium heat for 6-8 minutes or until the fish is cooked through, opaque and flakes easily. Serve with the remaining tarragon sprinkled over the top, plus lemon wedges for squeezing.
Cook’s tip
Tarragon
This delicate herb has a mild anise flavour. It is a key ingredient in béarnaise sauce and goes particularly well with chicken. It can also be beaten into softened butter and then frozen, all ready to melt over new potatoes, fish or green vegetables.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,962kJ/ 469kcals |
|---|---|
Fat | 21g |
Saturated Fat | 9g |
Carbohydrates | 25g |
Sugars | 9.8g |
Fibre | 9.1g |
Protein | 39g |
Salt | 1g |