members recipes

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

Ingredients
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.

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.