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