4 x 150g pollack fillets, skin on and pin-boned
1 tablesp. rapeseed or olive oil
1 tablesp. butter softened
Salt and freshly ground black pepper
1 red onion, finely chopped
1 red pepper, finely chopped
2 garlic cloves, peeled and finely chopped
Pinch dried chilli flakes
2 tablesp. capers, drained
1 x 400g tin of butter beans
1 teasp. sumac
Lemon wedges to serve
Grilled Pollack with Butter Beans and Peppers
4 people
25 min
Nutrition per serving
-
kcal561 kcal
-
protein37g
-
total fat23g
-
saturates8.2g
-
iron4.7mg
-
carbs39g
Ingredients
Juice of half a lemon
A good handful of parsley, finely chopped
3 tablesp. olive oil
Salt and freshly ground
black pepper
To serve: Baby potatoes and salad or your favourite seasonal vegetable
Grilled Pollack, butter beans and peppers
4 x 150g pollack fillets, skin on and pin-boned
1 tablesp. rapeseed or olive oil
1 tablesp. butter softened
Salt and freshly ground black pepper
1 red onion, finely chopped
1 red pepper, finely chopped
2 garlic cloves, peeled and finely chopped
Pinch dried chilli flakes
2 tablesp. capers, drained
1 x 400g tin of butter beans
1 teasp. sumac
Lemon wedges to serve
Dressing
Juice of half a lemon
A good handful of parsley, finely chopped
3 tablesp. olive oil
Salt and freshly ground
black pepper
To serve: Baby potatoes and salad or your favourite seasonal vegetable
Method
Copy TextSet the grill to high.
To cook the pollack: Line a grill tray with tinfoil and brush with a little oil. Place the pollack fillets, skin side down on the foil, then brush the fillets with the butter and season with a little salt and freshly ground black pepper. Grill for 5 to 7 minutes, depending on how thick the fillets are.
To prepare the beans and peppers: Meanwhile, heat a tablespoon of oil in a frying pan over a medium heat. Add the onion and red pepper and cook for 2-3 minutes to soften. Then add the garlic, chilli flakes and capers and
cook for a further 2 minutes. Add the beans and cook for 3 minutes or until heated through. Season and taste. Remove from the heat, cover and keep warm.
Combine the dressing ingredients.
To serve: Stir the dressing through the bean mixture and divide between 4 plates. Place the pollack fillets on top, sprinkle over the sumac and serve with the lemon wedges, potatoes and salad or vegetables.
The Quality Mark & You
Learn moreMethod
Copy TextSet the grill to high.
To cook the pollack: Line a grill tray with tinfoil and brush with a little oil. Place the pollack fillets, skin side down on the foil, then brush the fillets with the butter and season with a little salt and freshly ground black pepper. Grill for 5 to 7 minutes, depending on how thick the fillets are.
To prepare the beans and peppers: Meanwhile, heat a tablespoon of oil in a frying pan over a medium heat. Add the onion and red pepper and cook for 2-3 minutes to soften. Then add the garlic, chilli flakes and capers and
cook for a further 2 minutes. Add the beans and cook for 3 minutes or until heated through. Season and taste. Remove from the heat, cover and keep warm.
Combine the dressing ingredients.
To serve: Stir the dressing through the bean mixture and divide between 4 plates. Place the pollack fillets on top, sprinkle over the sumac and serve with the lemon wedges, potatoes and salad or vegetables.
