( Pollachius pollachius )



Pollock bites

  • 400g pollock fillets, skinned and cut into bite-size chunks
  • coconut oil or butter for frying
  • lime wedges, to serve
  • breadcrumbs
  • 2  eggs, beaten

Grilled pollock with new potato, red pepper & olive salad

  • 2 pollock fillets
  • 85g roasted red peppers
  • 38g black olives
  • 1 garlic clove, crushed
  • 300g new potatoes, cut into chunks
  • 1 tsp olive oil
  • 2 handful rocket leaves
  • 1 tsp mayonnaise


  1. Heat the coconut oil ( or butter) in a pan 
  2. Dip a chunks of fish in the egg and then coat with breadcrumbs
  3. Deep-fry for 3-4 mins until golden. Remove, using a slotted spoon and drain on kitchen paper. Repeat until all the fish is used
  4. Serve the fish with lime wedges for squeezing over


  1. Boil the potatoes for 15 mins until tender. Meanwhile, line a grill pan with foil and brush with a little oil. Put the fish on the foil, brush with oil
    and sprinkle lightly with sea salt and pepper. Grill the fish for 6-8 mins depending on thickness, until the flesh flakes easily
  2. Drain potatoes, then return to the pan and stir in the peppers, olives and garlic. Gently stir in the mayonnaise
  3. Serve the fish with rocket and warm potato salad