Preheat the oven to 200'C.
To cook the potatoes, place them in a pan of cold water. Season with salt and bring to the boil. Once boiling, reduce to a simmer and cook until tender.
Finely dice the shallot. Chop the mint and parsley. Shred the lettuce.
Sweat the shallots in a saucepan with 25g of butter until soft, add the lardons and cook for a further 2 minutes. Add the peas and the chicken stock and bring to the boil. Check the seasoning.
To cook the fish, heat a frying pan with a dash of sunflower oil until very hot. Season the fish with salt and pepper and cook flesh side down in the pan until golden brown. Transfer to the oven and cook for a further 3 to 4 minutes until cooked through.
Whilst the fish is cooking, finish the peas by adding the fresh herbs, shredded lettuce and whisking in the remaining butter.
Serve in a bowl with the potatoes and the fish on top.
«Use haddock or pollack for this dish as an alternative to cod.»
Roasted fillet of cod served with an accompaniment of peas, bacon and fresh herbs and new potatoes.