Pan-fried Pollock with Butter Braised Radishes

A quick and easy pollock recipe with the crunch of fresh radishes and fresh, green peas.
Pan-fried Pollock with Butter Braised Radishes
  • 4 people
  • 30 mins
  • 5 mins
  • 25 mins


In a large frying pan, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes.

Season with salt and pepper and transfer to a shallow bowl.

Steam the green peas in a steamer for around 6 minutes, then set aside.

Reheat the frying pan with a little oil until hot, place the Pollock, skin side down and cook for around 4 minutes. Add a tablespoon of butter and once melted baste the fish for a further 4 minutes until just cooked through.

Transfer to a warm plate and spoon over the peas, placing the radishes on the side.

Serve with crispy potatoes for a larger meal.


  • 4 fillets portions of Pollock, scaled and pinned, 170 - 200g each
  • 1 cup of vegetable stock
  • 50g unsalted butter
  • 500g radishes, cut into thin slices
  • 1 handful of green peas in their pods
  • Salt and freshly grounded pepper
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