Griddled hake with baby vegetables

Ingredients

• 4 Pollock fillets, each 200g, with skin on
• 1 onion
• 1 tomato
• 1 small zucchini
• One bunch of chives
• extra virgin olive oil
• 3 cloves of garlic
• The juice of half a lemon
• salt

First, start with the vegetables. Finely chop the onion and sauté it in a pan with a little oil for about 10 minutes, with a pinch of salt. Then, cut the small zucchini into small pieces and add it.

While that’s happening, blanch the tomatoes in a saucepan of boiling water. Once they’re cool enough to handle, remove the skins and seeds, then chop them into small pieces. Add them to the frying pan with the other vegetables.

Make sure your pan or frying pan is well heated, then place the pollock fillets, skin-side down. Season with salt and cook for about 4 minutes. Then, flip and cook for another 3 minutes.

While that’s happening, heat another frying pan with a little oil. Finely chop the garlic and add it. Once it starts to brown, add the chives, then the prepared and cooked vegetables.

Place the Pollock in this frying pan and turn off the heat. Cover and let it rest for 1 minute: this allows the fish to release its juices, which will beautifully flavour the vegetables. Drizzle with half a lemon’s worth of juice.

To serve, place a portion of Pollock on each plate, alongside some vegetables. Enjoy your meal.