Skip to main content

Lemon Alaska Pollock with Burnt Chard

Lemon Alaska Pollock with Burnt Chard
Alaska pollock drizzled in dill butter and topped with perfectly crispy chard has just the right zest, flavor and presentation to impress your family and guests.
  • 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
  • Burnt chard

  • 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
Recipe courtesy of Rachel Green


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe courtesy of Rachel Green