Pollock is the poor man’s cod. But unlike what those kind of statement normally imply, it’s actually delicious. Couple with the parsley sauce, which is essentially a modified bechamel sauce you use to bake lasagna, it’s a match made in..a plate!
Serves 2
4 pollock fillet
olive oil
freshly squeezed lemon juice
salt & freshly ground black pepper
for the parsley sauce
200ml of full fat milk
1/2 medium onion, quartered
1 bay leaf
a stick of butter
a tablespoon of flour
small bunch of curly parsley, chopped
salt & freshly ground black pepper
First, make the sauce. Pour the milk into a saucepan and add the bay leaf and the onion. Turn on the heat and bring to a gentle simmer for 5 minutes. Then turn off the heat and once cool, remove the leaf and the onion. Set aside.
Sprinkle the pollock lightly with salt. Heat the olive oil in a non-stick sauté pan over medium heat. Fry the fish in the pan, skin-side down. Turn down the heat and let fry until the skin browned, then flip it over, turn back the heat to medium and fry until just done. When the fish is about done, squeeze some lemon just over it and season with the black pepper.
Set the fish aside and finish off the sauce. Melt the butter in a small pan and stir in the flour. Cook for 30 secs. Slowly add the milk to the pan, stirring and simmer gently for 5 mins, all the while stirring continuously. Stir in the parsley and add a little extra milk if the sauce seems too thick. Season with salt and pepper. Keep warm over a low heat, stirring occasionally until ready to serve.
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