Ling is a type of cod with a dense, firm texture that goes perfectly with winter vegetables. Think of this as a grown-up version of fish fingers and peas.
25g butter, plus 15g cold butter, cubed
2 ling fillets, around 250g each
salt and black pepper, to season
3 very thick rashers bacon (around 80g total), cut into 5mm batons (check gluten-free if required)
½ small brown onion, finely chopped
2 cups frozen baby peas
¼ cup white wine
1 tbsp finely shredded parsley
lemon wedges, to serve
1. Heat a frying pan over high heat and add the 25g of butter. Season the fish well with salt and fry for around four minutes on one side and two minutes on the other, basting with the melted butter until the fish is cooked to your liking. Remove from the pan and set aside in a warm place to rest.
2. Add the bacon to the pan and fry for about two minutes, then add the onion and fry for a further two minutes, until lightly browned. Add the peas and white wine and bring to a simmer. Simmer for about three minutes, then stir through the cold butter.
3. Place the peas on a plate and top with the fish. Scatter with parsley, grind a little black pepper over the fish and serve with lemon wedges.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.