- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- 4 x 5 oz Alaska pollock fillets
- Sea salt flakes
- Freshly ground black pepper
- 1 stick butter
- 1 tbsp olive oil
- 2 lemons, zest and juice
- 1 small bunch of dill, roughly chopped
- 2 garlic cloves, finely sliced
- 1 large green chili, deseeded and finely chopped
- 3 tbsp extra virgin olive oil, to serve
- A small handful of dill sprigs, to serve
- 4 rainbow chard stems, stalks and leaves separated and left whole
- 3 tbsp olive oil
- A small handful of flat-leaf parsley and dill, coarsely chopped
- 4 spring onions, thinly sliced
- Olive oil, for drizzling
- Juice of ½ a lemon
- Sea salt flakes
- Cracked black pepper, to taste
Step 1 Prepare the fish
Preheat the oven to 375F. Line a baking tray with parchment paper. Pat the fish dry, season with a little salt and pepper and place on the prepared baking tray.
Step 2 Make the dill butter and bake fish
Place the butter, olive oil, lemon zest and juice, dill, garlic and chili into a small saucepan and heat gently until the butter has melted. Drizzle the dill sauce over the top of the fish. Place in the preheated oven and cook for around 7-8 minutes until cooked through.
Step 3 Prepare the burnt chard
Heat a griddle pan to a high heat. In a bowl, drizzle the chard stems and leaves with half the oil and toss to coat well. Cook the stems and leaves separately on the griddle, turning occasionally, until charred (4-5 minutes for stems, 2-3 minutes for leaves). When cool enough to handle, thinly slice the stems and coarsely chop the leaves and transfer to a bowl. Add the herbs and scallion, drizzle with a little olive oil and lemon juice, season with some sea salt and cracked black pepper and toss to combine.
Step 4 Fry the dill, garnish fish and serve
Heat the remaining olive oil in a small frying pan and fry the dill sprigs. Garnish with the dill sprigs and burnt chard and serve immediately.