If you need a delicious new dinner idea, try this braised lettuce and cod recipe. Braising the Sweet Gem lettuce really allows its flavour to shine through, and the dish is on the table in less than half an hour – so it makes for an impressive yet healthy mid-week supper.
Ingredients (serves 2)
90g smoked bacon lardons
2 Sweet Gem lettuce, sliced in half lengthways and any hard core removed
6 spring onions
2 handfuls frozen peas
200g vegetable or chicken stock
2 x 150g cod fillets, skinless and boneless
2tbsp crème fraîche (low fat if you prefer)
1 sprig mint
Method
Heat a large frying pan, with a lid, and cook the lardons until brown and crisp. Transfer to a plate and set aside leaving around one tablespoon of fat in the pan.
Lay the lettuce in the pan cut side down and sizzle for two minutes. Use a tongs to carefully turn the lettuce over, tuck the spring onions around and tip in the peas.
Carefully pour the stock into the pan, lay the cod pieces on top and season. Put the lid on the pan and leave to gently steam and simmer for 8-10 minutes until the cod is cooked through and the vegetables are soft.
Lift the veg and cod out onto two warmed wide bowls and keep warm. Stir the crème fraîche into the remaining cooking liquor. Check the seasoning and pour the sauce over the cod and veg, then top with crisp lardons and torn mint leaves.
Recipe courtesy of makemoreofsalad.com
