Roast Cod with Petit Pois Bacon and Spring Cabbage
4 x 180g Cod fillet portions
60ml Rapeseed oil
50g Shallot Lyonnaise
150g Petit Pois
120g Back Bacon cut into strips
120g Spring Cabbage
200ml Chicken Stock, hot
80ml Double Cream
Pinch Maldon sea salt
Freshly milled black pepper
Pre heat oven to 200c. Heat 10ml of rapeseed oil in a large frying pan, sauté the shallots until soft, add the bacon to caramelise. Add the cabbage and cook for 2 mins, add the stock and reduce by half, add the peas and the cream and reduce slightly, check seasoning. In a separate pan heat the remainder of rapeseed oil, season the cod fillets and sear them until golden brown on both sides, transfer to an oven dish and place in oven for 8-10 mins. Remove from the oven and keep hot.
Warm 4 pasta bowls spoon in the petit pois, bacon and cabbage mix, top with the cod fillet and serve.
Serve with steam Anya potatoes mixed with fresh chopped dill.