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!