Braised cod, lettuce and peas
Braised cod, lettuce and peas
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Ingredients
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 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.
