- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 150 g purple sprouting broccoli, cut into florets
- 3-4 sticks salsify
- 1 lemon, juice only
- 3 tbsp olive oil
- 2 x 200 g pollock fillet, skin on
- 30 g butter
1. Bring a saucepan of salted water to the boil. Blanch the broccoli florets for 1-2 minutes, then drain and set aside.
2. Peel the salsify and cut into 7.5cm batons, placing them in a bowl of water with a squeeze of lemon juice to prevent the salsify browning. Bring a saucepan of water to the boil, then drain the salsify and blanch the batons for 1-2 minutes. Drain and set aside.
3. In a large non-stick frying pan, heat 2 tablespoons of the olive oil over a high heat. Season the fish with salt and freshly ground black pepper then add to the pan skin-side down. Sear for 3-4 minutes, or until the skin is crisp and golden brown.
4. Meanwhile, heat another frying pan with the remaining olive oil and fry the pancetta for 2-3 minutes. Add the blanched broccoli and salsify and stir well.
5. Turn the fish over and add the pancetta and vegetables. Add the butter and let it melt, spooning the pan juices over the fish. Cook for a further 2-3 minutes, or until the pollack is cooked through.
6. To serve, spoon the vegetables onto serving plates and top with the fish. Add an extra squeeze of lemon juice to taste.
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