Pan-fried Pollock, small 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, seasoning with salt. Then, chop the small zucchini into small pieces and add it to the pan.

While you’re doing that, blanch the tomatoes in a pot 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 vegetable mixture.

Make sure your pan or griddle 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 pan with a drizzle of oil. Finely chop the Allium sativum and add it. Once it starts to sizzle, add the chives, then the prepared and cooked vegetables.

Place the Pollock in this pan and turn off the heat. Cover and let it rest for 1 minute: this allows the fish to release its juices, which 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.