Healthy Braised Fish

Cook the potatoes in a large saucepan of salted, boiling water for 15 - 18 minutes until tender.

Meanwhile, bring the stock to a simmer in large saucepan set over a medium heat. Season the cod fillets and then gently lower into the stock.

Reduce the heat to low and cover the saucepan. Cook for 6 - 8 minutes until the cod is firm yet slightly springy to the touch.

As the cod poaches, heat the olive oil in a saute pan set over a medium heat until hot. Add the onion, garlic, cabbage, and a pinch of salt, sautéing for 5 - 6 minutes until the cabbage starts to soften.

Remove the cod from the poaching stock and keep warm, covered with foil. Add a splash of the cooking liquid to the cabbage, also adding the petit pois at the same time.

Cover the pan with a lid and cook for a further 2 - 3 minutes. Drain the potatoes when ready and leave to cool slightly before slicing and arranging on a bowl.