Fish With Peas Lettuce Recipes

Steps:

• Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan.
• Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth.

Steps:

• Cook the pearl onions for 5 mins and the peas for 2 mins in separate pans of boiling water until the onions are soft and the peas are just cooked.
• Heat the olive oil in a frying pan, brown the onions, then add the peas and shredded Baby Gem lettuce. Cook just to heat through lettuce, then season and serve.

Steps:

• Place the tuna into a bowl with the peas, and lightly stir to break up the tuna and combine with the peas. Add the mayonnaise, garlic powder, and pepper, and stir to mix well.

Steps:

• Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
• Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
• With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

Steps:

• Melt the butter in a saucepan, add the peas, lettuce hearts, bouquet garni, salt, sugar and water. Simmer with the lid on for 40 minutes. Remove the lettuce and strain the peas, reserving the liquid. The amount of liquid should be very little but reduce it to about 2 tablespoonfuls, whisk in the cream and pour over peas. Cut lettuce hearts into quarters and place on the peas.

Steps:

• Melt the butter in a large frying pan, then cook the shallots for 10 mins until softened and turning golden. Pour in the stock and bring to the boil, then throw in the peas and cook for 2 mins more until tender. Add the shredded lettuce, season, then allow the heat of the pan to wilt the lettuce. Serve immediately.

Steps:

• Prepare your dredging station and make the fish sticks: Place the flour, turmeric, onion powder, garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper on a large plate; stir to combine. In a pie plate or shallow bowl, beat the eggs with 1 tablespoon of water and sprinkle with a little salt. Place the bread crumbs and 3/4 teaspoon salt on another large plate and stir to combine. Place a baking sheet beside you.
• Dry the fish well with paper towels. Season the fish with 1 teaspoon salt and 1/4 teaspoon pepper, then cut into 1 1/2- to 2-inch strips. Dredge each piece of fish in the seasoned flour (shaking of any excess flour), then in the egg, then in the bread crumbs; place breaded fish pieces on the baking sheet.
• Pan-fry the fish sticks: In a large (12-inch) pan, heat the oil over medium-high. (To bake the fish sticks, see Tip.) When the oil is hot but not smoking, reduce the heat to medium and fry the fish sticks on all four sides until golden and crisped, about 4 minutes per side. You may need to do this in batches; add more oil if needed.
• While the fish fries, prepare the peas: In a large pan, heat the oil over medium-low. Add the garlic and cook, stirring continuously until fragrant, about 2 minutes, taking care not to burn it. Add the lemon zest and some red-pepper flakes, and cook, stirring, until fragrant, about 2 minutes. Add the peas and 1 1/2 teaspoons salt, stir to combine, then cook for 1 minute in the lemony oil. Add 1/4 cup water, increase the heat to medium and simmer, uncovered, stirring occasionally, until the peas are tender but not mush and most of the water has been absorbed, 5 to 7 minutes. Taste and adjust seasoning. Remove from the heat and stir in the mint.
• Serve the fish sticks with the peas and tartar sauce, plus some lemon wedges to squeeze over the fish.