Cod with bourguignon

Melt the butter in a pan until foaming, then fry the bacon for 2-3 minutes, or until golden-brown. Remove from the pan and drain on kitchen paper.

Return the pan from the heat and fry the mushrooms and onions for 3-4 minutes, or until softened. Add the bacon back into the pan, then deglaze with the port scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 10-12 minutes, or until almost all of the port has evaporated, then add the stock, cover the pan and simmer for 15 minutes, or until the liquid has thickened to a sauce consistency.

Preheat the oven to 180C/gas mark 4.

Heat the olive oil in a non-stick ovenproof frying pan over a high heat until smoking. Pat the fish dry with some kitchen paper, then lay fish flesh-side down into the pan. Fry for 2-3 minutes, or until golden-brown. Turn the fish over, then place the pan into the oven for a further 5-6 minutes, or until the fish is golden-brown and cooked through.

To serve, place each cod fillet onto the centre of two serving plates, then spoon the bourguignon sauce around. Serve with steamed seasonal greens.