The ultimate makeover: potato dauphinoise
Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest dauphinoise yet
Cod with bacon, lettuce & peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tsp sunflower oil
- 2 rashers rindless smoked streaky baconcut into small pieces
- 1 long shallotor small onion, very finely sliced
- 1 garlic clovecrushed
- 2 x 140g/5oz thick skinless codfillets
- 140g frozen pea
- 200ml chicken stockfresh or made with ½ cube
- 2 Little Gem lettucesthickly shredded
- 2 tbsp half-fat crème fraîche
- 2 thick slices crusty wholegrain breadto serve
Nutrition: per serving
- kcal430low
- fat15g
- saturates5g
- carbs32g
- sugars5g
- fibre7g
- protein42g
- salt1.8g
Method
step 1
Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan.
step 2
Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth.
