This is a super light and healthy dish, which can be easily scaled up to feed a larger crowd or makes an elegant lunch for two.
Other firm white fish can also be used – sea bass is particularly good. Serve with sourdough or rye bread to mop up the sauce. Green peas contain an impressive amount of fibre, which is thought to help reduce the risk of IBS and colon cancer. Serves 2.
Heat 1tbsp olive oil in a medium non-stick frying pan. Add 2 finely sliced spring onions and 1 crushed garlic clove and sauté gently for 2 mins. Push the spring onions and garlic to one side to allow space to cook the fish.
Season the 2 cod fillets with black pepper. Fry in the pan for 2 mins, then gently turn over.
Add the 150g frozen peas and 200ml chicken stock, and bring to a simmer. Cook gently for 1 min, then add 2 thickly shredded little gem lettuces. Cook for 2 mins stirring occasionally until the fish is just cooked and the lettuce has wilted.
Stir in 2tbsp Greek yogurt and warm through before serving with some sourdough or rye bread.
