Tasty, economical and generally more sustainable than cod, pollack is the perfect choice for a midweek meal.
4 x 150g/4oz pollack fillets, bones and skin removed
1 tbsp vegetable oil
salt and freshly ground black pepper
300g/10oz cooked Spanish chorizo, cut into cubes
400g/14oz cooked butter beans
200ml/7fl oz chicken stock
100g/3½oz goats’ cheese, broken into pieces
500g/1lb 2oz spinach
knob of butter
pinch ground ginger
Place the pollack into a large baking dish and pour over the sea salt. Set aside to marinate for six minutes, then wash the salt off and pat dry with kitchen paper. Wrap the fillets in cling film and chill in the fridge overnight.
The next day, dust the pollack fillets with the flour and shake off any excess.
Heat the oil in a large frying pan and fry the pollack fillets for 3-5 minutes on one side. Carefully turn the fillets over and fry for a further minute. Season, to taste, with salt and freshly ground black pepper. Keep warm.
Add the chorizo, butter beans and stock to the same frying pan and heat for 2-3 minutes, or until the volume of the stock has reduced slightly.
Stir in the goats’ cheese pieces, spinach and butter and cook for a further 3-4 minutes, or until the cheese has melted and the spinach is cooked.
To serve, spoon the butter bean stew into serving bowls. Dust the pollack fillets with the ground ginger and place on top.
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