A delightfully simple dish packed full of flavour and it only takes 15 minutes to make. Perfect for when you want something healthy in a hurry.
200g fine asparagus tips
1 tbsp olive oil
4 thick 175-200g pieces skinned sustainable cod fillet or loin
1 bunch spring onions, trimmed and thinly sliced
3 garlic cloves, crushed
150g (approx. 6 rashers) Olde English back bacon, chopped
300g petit pois peas, fresh or frozen
120ml chicken stock
1 tbsp chopped fresh mint
1 tbsp chopped fresh parsley
1. Preheat the oven to 200C/fan180C/Gas 6. Cut the asparagus tips into approximately 4cm pieces. Drop them into a pan of boiling salted water and cook for 1½ minutes. Drain, refresh under cold water and set to one side.
2. Season the fish on both sides with a little salt and pepper. Put the oil into a reliably non-stick ovenproof frying pan and place it over a medium-high heat. When hot, add the cod pieces to the pan and cook for about 3 minutes until nicely golden. Carefully turn the fish over, add half of the butter to the pan and slide it into the oven. Roast the cod for 7-10 minutes, depending on its thickness, until just cooked through.
3. Meanwhile, melt the remaining butter in a medium-sized pan. Add the bacon and fry gently for about 2 minutes until lightly golden. Add the spring onions and garlic and cook gently for another 2 minutes until the onions are just soft. Add the peas and chicken stock, bring to a simmer and cook for 1 minute. Add the asparagus and simmer for a further minute until the asparagus has heated through, the peas are tender and the stock has reduced but not quite disappeared. Stir in the mint and parsley and season to taste with salt and pepper.
4. Remove the cod from the oven. Spoon the bacon and peas into the base of 4 warmed bowl-shaped plates, place the cod on top and serve.