Cooking Notes: about 45min
Advertisement - Continue Reading Below
- 1 Tbsp. oil
- 12 small shallots, peeled and halved if large
- 1 little gem lettuce, quartered lengthways
- 1 garlic clove, sliced
- 200 g (7oz) baby new potatoes, halved if large
- 500 ml (17 fl 0z) vegetable stock
- 300 g (11oz) frozen peas
- 4 x 100g (31/2oz) cod fillets, skinless
- 3 Tbsp. half fat crème fraîche
- 4 mint sprigs, leaves chopped
- Step 1
Heat oil in a large deep frying pan or shallow casserole (both with a lid) over medium heat and fry shallots and lettuce quarters until golden, about 5min. Lift out lettuce quarters and set aside. Add garlic to pan and fry for 1min, stirring.
- Step 2
Add potatoes and stock. Bring to boil, then simmer, covered, for 20-25min until potatoes
are tender.
- Step 3
Add peas. Return to the boil. Nestle cod fi llets into pan; simmer uncovered for 10min until cod is cooked and flakes easily when pressed. Dot through the crème fraîche and mint, and stir (without disturbing the fish). Return lettuce to pan for 1min to heat through before serving.
Like this? You'll love...
Pesto baked cod
More midweek meals
The best slow cooker recipes
GH Tip
To peel shallots more easily, put in a small bowl, cover with boiling water for 1min. Drain, then cool briefly before slipping off skins.
Per Serving:
- Calories: 220
- Fibre: 8 g
- Total carbs: 18 g
- Sugars: 5 g
- Total fat: 4 g
- Saturated fat: 2 g
- Protein: 25 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
