For the creamed sprouts, take the root end off the sprouts and discard any damaged outer layers, I like to keep a few nice outer leaves to use as garnish.
Cut the sprouts in half and remove the core, then slice them as thinly as possible.
For the bacon, cut nice fine lardons about 1-2mm wide. Finely slice the shallot and finely dice the carrot.
In a wide based pan heat a little olive oil until hot and then add the bacon.
We want it to start colouring and go a little crisp, then add half the butter, the shallots and carrot and turn down the heat, we don’t want to colour the veg but just soften them.
Once the carrot and shallot are cooked add the sliced sprouts, thyme leaves and a little salt. Stir this for a few minutes so the sprouts start to soften.
Next add the white wine and reduce until no liquid is left, add the cream and cook until the mixture thickens, check the seasoning and add a squeeze of lemon to taste.
The creamed sprouts can be made in advance and then reheated when required.
To cook the cod, remove from the fridge for at least 5 minutes before you start cooking and make sure the fish is dry (pat with paper towel if needed).
Heat a large pan until very hot and add a little oil, season the fish with salt all over at the very last minute.
Place the cod skin side down in the pan and immediately turn the heat down to medium.
Cook the cod on the skin side for about 4-5 minutes, then add the remaining butter to the pan and turn the fish over, reduce the heat to low and allow the fish to slowly finish cooking.
The fish is done when a toothpick or cake tester passes through the fish with no resistance.
To serve, add the creamed sprouts to the middle of a plate, place the cod on top and arrange the remaining sprout leaves dressed with some olive oil, salt and lemon juice as garnish.
