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Braised cod, lettuce & peas

Braised cod, lettuce & peas

By Noah Nasr
10’ Prep time
25’ Cook time
35’ Total time
469 Calories
2 Serving

Summary

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.
Noah Nasr 0 Followers

Step by Step

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Step 1

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.
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Step 2

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.
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Step 3

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.

Ingredient

  • Lemon
    Lemon
    0.5
  • Olive oil
    Olive oil
    1 tbsp
  • New potatoes
    New potatoes
    150 grams
  • Shallots
    Shallots
    3
  • Frozen petits pois
    Frozen petits pois
    160 grams
  • Creme fraiche
    Creme fraiche
    3 tbsp
  • Tarragon
    Tarragon
    2 tbsp
  • Sweet cos lettuces
    Sweet cos lettuces
    1
  • Unsalted butter
    Unsalted butter
    1 tbsp
  • Icelandic cod loin
    Icelandic cod loin
    260 grams
  • Chicken stock
    Chicken stock
    200 mls
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