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
Preheat the oven to 375°F.
Line a baking tray with greaseproof paper.
Pat the fish dry, season with a little salt and pepper and place on the prepared baking tray.
To make the dill butter 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.
For 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. Griddle the stems and leaves separately, 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 spring onion, drizzle with a little olive oil and lemon juice, season with some sea salt and cracked black pepper and toss to combine.
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 credit: Rachel Green
Photo credit: Steve Lee