Pan seared Pollock with Homemade Mushy Peas, January 16th 2013

Ingredients

  • 4 Pollock Steaks
  • Vine tomatoes (enough for four people)
  • 200g frozen peas
  • 2 tbsp chicken stock
  • Seasoning

Method

  • First off, drizzle the tomatoes with some oil, season and oven roast.
  • Whilst the tomatoes are cooking in a pan heat a little oil, season the fish and fry skin side down until the flesh has almost turned completely opaque, then turn over and finish cooking.
  • For the peas cook them in some boiling water, drain them and the stock and plenty of seasoning before blending them with a hand blender of simple mashing them.
  • Serve the fish on top of the peas and enjoy!
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