Pan-Fried Pollack with Warm Potato, Kale & Dill Salad

Main courseServes 4

Boil the potatoes in a pan of salted boiling water for 8-10 mins, until tender. 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. 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 approx 3-4 mins for a 2-3cm thick fillet. Turn it over - the skin should be crispy - if not, give it another min on that side. Turn and cook for about a min or so on the other side to just cook it through. Stir the dill into the potato salad, then serve the fish with the potato salad and lemon wedges.


900g potatoes, peeled & cut into
2cm dice
3 tsp coarse grain mustard
2 tsp clear honey
1 tbsp cider vinegar
2 tbsp extra virgin olive oil
200g kale, leaves stripped from stalks & finely chopped sea salt & ground black pepper
2 tbsp chopped fresh dill
1 tbsp plain flour
4 pollack fillets, skin on (or other sustainably caught white fish)
oil for frying
lemon wedges, to serve