Heat the sunflower oil in a medium
non-stick frying pan. Add the bacon,
shallot or onion, and garlic. Cook gently,
stirring, for 2 mins, then push to one
side of the pan.
Season the cod with ground black
pepper. Fry in the pan for 2 mins, then
turn over. Add the peas and stock, and
bring to a simmer. Cook over a medium
heat for a further 2 mins, then add the
lettuce and crème fraîche. Cook for a
couple mins more, stirring the vegetables
occasionally, until the fish is just cooked
and the lettuce has wilted. Serve with
bread to mop up the broth.