4 pieces of cod loin, thick and chunky 175g pieces

For the herb crumb:

1 bunch dill, roughly chopped
1 bunch parsley, roughly chopped
1 pack of butter, softened at room temperature
4 handfuls dried breadcrumbs
3 cloves garlic, crushed to a paste
Zest of 1 lemon
3 pinches of salt and pepper

For the peas, lettuce and bacon:

400g fresh peas, or frozen, cooked in boiling water for 1 minute and refreshed in ice water
5tbsp onion marmalade
5 slices streaky bacon, cut into lardons 3 baby gem lettuces, stalks removed and leaves shredded
150 ml chicken jus

Juice of a lemon to taste

Salt and pepper

For the herb crumb:

1. Place all the ingredients in a food processor and mix, ensuring it is all evenly combined.
2. Roll a 1 metre length of baking parchment and fold in half.
3. Open the parchment paper and, using a spatula, place the mix inside.
4. Cover with the remaining half of paper. Using a rolling pin, spread the mix so it’s 1⁄2 cm in thickness.
5. Place on a baking tray and set in the freezer.
6. After a few hours or on the following day, slice into squares the same size as your cod loins. Please note you will have plenty to spare, but it’s a great freezer ingredient and will keep fresh for 6 months.

For the peas, lettuce and bacon:

1. Fry the bacon in a pan until crispy, drain and set aside.
2. In a saucepan add your onion marmalade and chicken jus and bring to the boil.
3. Add your peas and babygem lettuce and stir.
4. Finally, add the crispy bacon at the last minute.
5. Adjust seasoning to taste.

To serve:

Place the 4 cod loins on a baking tray, season and add a little lemon juice covering each with the herb crumb. Bake in the oven for 8-10 minutes and serve with the peas, lettuce and bacon garnish.