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Haddock, Braised Lettuce & Peas

prep 5 mins cook 10 mins
  • 1 tablespoon olive oil
  • 2 haddock loins, skinned
  • 1 Little Gem lettuce, quartered
  • 100 ml (3½ fl oz) fish stock
  • 200 g (7 oz) frozen peas
  • 1 tablespoon chopped mint
  • 4 tablespoons crème fraîche

Heat the oil in a nonstick frying pan. Add the fish and cook for a minute on each side, then add the lettuce, stock and peas. Cover and simmer for 4 minutes.

Remove the lid and stir through the mint and crème fraîche. Heat through again and serve with steamed new potatoes, if liked.

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