Recipes: Pollock with creamed peas, leeks and bacon

Ingredients (serves 4):
4 Thick fillets of Pollock, with skin and seasoned
150g Frozen peas
50g Butter
6 Rashers of finely chopped, derided streaky bacon
1 Medium leek, trimmed and cut in 1cm squares
200 ml double cream

1. Season the Pollock in salt and pepper
2. Add the peas to a pan of salted water, simmer for 4-5 minutes and drain
3. Melt the butter in a saucepan, add the bacon and leeks and cook until the leeks are soft
4. Roughly chop the peas and add to the bacon and leeks, season and add the cream
5. Meanwhile, heat the oil and cook the Pollock skin side down for 3-4 minutes until nicely coloured, turn and cook through
6. To serve, spoon the creamed peas, bacon and leeks onto a plate and place the fish on top