To make the herb dressing, place the herbs in a pestle and mortar with a pinch of salt, mustard and pickled green peppers. Pound to a paste, add the vinegar and oil.
To make the sauce, add the wine, garlic and thyme in a pan and reduce for 5min. Add the fish stock, reduce by 1/2, add the cream, bring to the boil and finally add the butter and whisk in.
In a separate pan, pour in the oil, add the bacon and fry until golden. Add the peas and broad beans, season and then pour in the reduced sauce. Boil for 5min, add the spring onion.
Pour a little oil on the flat griddle, season the pollock and place skin side down. Cook for 2min, flip over and cook for a further 2min.
To serve, place a few leaves of lettuce in a box, spoon on the peas, place the fish on top, drizzle over the herb dressing and finish with pea shoots.