3 rashers Essential Smoked Streaky Bacon, halved
240g pack cod fillets
2 shallots, finely chopped
100ml semi-skimmed milk
350g frozen Essential Peas
2 tbsp finely chopped fresh mint, plus extra to serve
2 tbsp Essential Reduced Fat British Crème Fraîche
1. Heat a small frying pan, add the bacon and dry fry for 4-5 minutes until crisp. Transfer to a plate. Put the cod in the pan, scatter the shallots on top and spoon over 3 tbsp of the milk. Cover and cook gently for 5 minutes or until the fish is opaque and cooked through.
2. Put the peas, mint and remaining milk in a separate saucepan; season and cook for 4-5 minutes until the peas are tender. Add the crème fraîche and blend to a smooth purée. Spoon onto serving plates, top with the cod and bacon, and serve scattered with the extra mint sprigs.
Cook’s tipTry other white fish such as haddock or hake instead of cod. Or use frozen plaice fillets, defrosted, skinned, rolled and secured with a cocktail stick.