Pan-fried pollock with spinach and chickpeas

Pan-fried pollock with spinach and chickpeas
 
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This recipe was uploaded
by tonemid

 
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Ingredients

Ingredients
Method
 
  • 4 x 150 g pollack fillets, skin on, scaled
  • Olive oil
  • Freshly squeezed lemon juice
  • Salt and pepper
  • 500 g spinach, washed, tough stalks removed, and coarsely chopped
  • 0.5 tbsp olive oil
  • Small knob of butter
  • 5-6 anchovy fillets, finely chopped
  • Small pinch of dried chilli flakes
  • 2 garlic cloves, finely chopped
  • 180 g cooked chickpeas
  • Finely chopped flatleaf parsley
  • Lemon wedges, to serve.
For the fish:

Lightly sprinkle the pollack with salt. Heat the oil in a non-stick frying pan over medium heat. Place the fish in the pan, skin-side down. Turn the heat down a bit, and fry until the fillets are opaque almost all the way through. Turn the heat up, flip the fish over, and fry until just done (less than a minute). Remove the fish from the pan, squeeze some lemon juice over it, and season with freshly ground pepper.


For the spinach and chickpea salad:

Put slightly wet spinach in a lidded big pan over a high heat. When it starts to wilt, stir so that uncooked leaves go down to the bottom of the pan. When all the spinach is wilted, place in a colander to drain.

Melt the butter with the olive oil in a heavy-based sauté pan. Add the anchovies and the chilli, and fry gently until the anchovies are nearly dissolved. Add the garlic, and fry for a couple more minutes. Add the chickpeas, and then after a little while, the cooked spinach. Cook until everything is thoroughly heated through. Season to taste, and stir in some finely chopped parsley.


To serve:

Divide the spinach and chickpea mixture among four warmed plates. Place the fish, skin-side up, on top. Garnish with lemon wedges.

Pan-fried pollock with spinach and chickpeas

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alt

This recipe was uploaded by tonemid

 
 
A flavourful and low-carb fish dish. Other fish can be substituted - sea bass or monkfish for example.

Method


For the fish:

Lightly sprinkle the pollack with salt. Heat the oil in a non-stick frying pan over medium heat. Place the fish in the pan, skin-side down. Turn the heat down a bit, and fry until the fillets are opaque almost all the way through. Turn the heat up, flip the fish over, and fry until just done (less than a minute). Remove the fish from the pan, squeeze some lemon juice over it, and season with freshly ground pepper.


For the spinach and chickpea salad:

Put slightly wet spinach in a lidded big pan over a high heat. When it starts to wilt, stir so that uncooked leaves go down to the bottom of the pan. When all the spinach is wilted, place in a colander to drain.

Melt the butter with the olive oil in a heavy-based sauté pan. Add the anchovies and the chilli, and fry gently until the anchovies are nearly dissolved. Add the garlic, and fry for a couple more minutes. Add the chickpeas, and then after a little while, the cooked spinach. Cook until everything is thoroughly heated through. Season to taste, and stir in some finely chopped parsley.


To serve:

Divide the spinach and chickpea mixture among four warmed plates. Place the fish, skin-side up, on top. Garnish with lemon wedges.
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