Pan-fried Wild Alaska Pollock with Lemon and Parsley Breadcrumbs

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
25g butter
4 x 150-200g Alaska pollock fillets, seasoned with salt and pepper
8 baby leeks, trimmed
1 tbsp olive oil
100g chorizo, sliced
1 lemon
Salt and black pepper

For the breadcrumbs

4 tbsp olive oil
1 clove garlic, crushed
60g dry white breadcrumbs
Finely grated zest of 2 lemons
1 tbsp chopped parsley

1. To make the breadcrumbs, heat the olive oil in a frying pan and add the garlic. Cook until the garlic just starts to colour and then add in the breadcrumbs and lemon zest. Remove from the heat.

2. Melt the butter and add the pollock fillets. Cook for 2 minutes a side. Add the leeks half way through.

3. At the same time, fry the chorizo slices in 1 tbsp hot oil for 1-2 minutes, reserve the oil.

4. Reheat the breadcrumbs if they have cooled and then stir in the chopped parsley.

5. Serve the pollock fillets with a spoonful of breadcrumbs, baby leeks, chorizo, a drizzle of chorizo oil and a squeeze of lemon juice.

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