Ingredients

  • fillet of pollock (allow 150g per portion)
  • 150 g flour
  • 3 organic eggs
  • 100 ml milk
  • 200 g breadcrumbs
  • 50 g butter
  • 1 lemon (halved)
  • rapeseed oil
  • sea salt and freshly ground black pepper
  • for the heritage tomato salad:
  • basil leaves (torn)
  • tomatoes (chopped into bite-sized pieces)
  • sprinkling of sugar
  • rapeseed oil
  • sea salt and freshly ground black pepper

Method

  • For the Pollock:
  • Sprinkle the flour onto a plate and season with salt and pepper. Dust the Pollock in the seasoned flour, shake off any excess flour.
  • Beat the eggs and milk together and pour into a flat dish or plate. Dip the Pollock into the egg wash and make sure all of the Pollock has egg wash on it or else the breadcrumbs won't stick.
  • Finally pass the egg washed Pollock through the breadcrumbs. Gently pat the piece of fish, any excess will fall away.
  • Heat some rapeseed oil in a pan. When hot add the fish. Turn the fish once during the cooking time. A general rule of thumb when cooking fish is that for every inch of thickness of the fish it takes 10 minutes of cooking time.
  • A couple of minutes from the end of cooking time add the piece of butter and a squeeze of lemon over the fish.
  • Serve with the Heritage Tomato Salad.
  • For the Heritage Tomato Salad:
  • Mix the chopped tomatoes and basil together in a bowl, sprinkle over some sugar and drizzle over some rapeseed oil.
  • Check seasoning and adjust.
  • Allow to stand for 15 minutes and serve.