Fish
Pan-fried pollack with warm potato, kale and dill
A quick, healthy potato and fresh fish dinner. This doesn't have to be made with pollack – any sustainable white fish works well. If you don't have kale in your box, uses winter or summer greens, chard or spinach and adjust the cooking time accordingly.
Ingredients
- 900g potatoes, peeled and cut into 2cm dice
- 3 tsp coarse grain mustard
- 2 tsp clear honey
- 1 tbsp cider vinegar
- 2 tbsp olive oil
- 200g kale, leaves stripped from stalks and finely chopped
- 1 tbsp plain flour
- 4 pollack fillets, skin on (or other white fish)
- oil for frying, e.g. vegetable or sunflower
- 2 tbsp fresh dill, chopped
- lemon wedges, to serve
- salt and pepper
Method
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Step 1
Boil the potatoes in a pan of salted boiling water for 8-10 minutes, until tender.
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Step 2
Meanwhile, make the dressing: whisk the mustard, honey, vinegar and oil in a large bowl. Drain the potatoes and add them to the dressing while still warm. Add the raw kale, season and stir.
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Step 3
Sprinkle the flour over the fish skin and season. Heat a little oil in a heavy-based non-stick frying pan. Add the fish, skin side down and leave to cook on a medium heat for about 3-4 minutes for a 2-3cm thick fillet. Turn it over – the skin should be crispy – if not, give it another minute on that side. Cook for about a minute or so on the other side to just cook it through.
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Step 4
Stir the dill into the potato salad, then serve the fish with the potato salad and lemon wedges.