Pan-fried Pollock with Butter Braised Radishes

Pan-fried Pollock with Butter Braised Radishes

 
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Cook time:
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Serves: 4
A quick and easy pollock recipe with the crunch of fresh radishes and fresh, green peas.
Ingredients
  • 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
Instructions
  1. 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.
  2. Season with salt and pepper and transfer to a shallow bowl.
  3. Steam the green peas in a steamer for around 6 minutes, then set aside.
  4. 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.
  5. Transfer to a warm plate and spoon over the peas, placing the radishes on the side.
  6. Serve with crispy potatoes for a larger meal.