1 bunch of spring onions, trimmed and roughly chopped
1 garlic clove, thinly sliced
175 g (6 oz) rindless streaky bacon, chopped
250 g (8 oz) cherry tomatoes, halved
375 g (12 oz) skinless cod, coley or haddock fillet, cut into cubes
finely grated rind of 1 lemon
2 large handfuls of spinach leaves
150 g (5 oz) feta cheese, crumbled
warm crusty bread, to serve
Heat the oil in a large, heavy-based pan frying pan and cook the spring onions, garlic and bacon over a high heat, stirring frequently, for 2–3 minutes until the onions are softened and the bacon is browned. Add the tomatoes and fish, reduce the heat and cook, stirring gently and tossing occasionally so that the fish cubes stay intact as much as possible, for 3–4 minutes until the fish is opaque and cooked through.
Scatter over the lemon rind and spinach leaves, cover and cook for 1–2 minutes until the spinach has wilted, then gently fold the ingredients together. Scatter over the feta.
Serve piled on to warmed serving plates with warm crusty bread to mop up the juices.