Grilled Pollock with Butter Beans and Peppers

Name: Grilled Pollock with Butter Beans and Peppers
Cook time: 25 min
Yield: 4
Ingredients: 4 x 150g pollock fillets, skin on and pin-boned; 1 tablesp. rapeseed or olive oil; 1 tablesp. butter softened; Salt and freshly ground black pepper; 1 red onion, finely chopped; 1 red pepper, finely chopped; 2 garlic cloves, peeled and finely chopped; Pinch dried chilli flakes; 2 tablesp. capers, drained; 1 x 400g tin of butter beans; 1 teasp. sumac; Lemon wedges to serve

Grilled pollock fillets are paired with buttery beans and roasted peppers, creating a hearty and flavourful dish with a perfect balance of textures

4 people

25 min

Nutrition per serving

kcal

561 kcal
protein

37g
total fat

23g
saturates

8.2g
iron

4.7mg
carbs

39g

Ingredients

4 x 150g pollock fillets, skin on and pin-boned
1 tablesp. rapeseed or olive oil
1 tablesp. butter softened
Salt and freshly ground black pepper
1 red onion, finely chopped
1 red pepper, finely chopped
2 garlic cloves, peeled and finely chopped
Pinch dried chilli flakes
2 tablesp. capers, drained
1 x 400g tin of butter beans
1 teasp. sumac
Lemon wedges to serve

Juice of half a lemon
A good handful of parsley, finely chopped
3 tablesp. olive oil
Salt and freshly ground
black pepper

To serve: Baby potatoes and salad or your favourite seasonal vegetable

Grilled Pollock, Butter Beans and Peppers

4 x 150g pollock fillets, skin on and pin-boned
1 tablesp. rapeseed or olive oil
1 tablesp. butter softened
Salt and freshly ground black pepper
1 red onion, finely chopped
1 red pepper, finely chopped
2 garlic cloves, peeled and finely chopped
Pinch dried chilli flakes
2 tablesp. capers, drained
1 x 400g tin of butter beans
1 teasp. sumac
Lemon wedges to serve

Dressing

Juice of half a lemon
A good handful of parsley, finely chopped
3 tablesp. olive oil
Salt and freshly ground
black pepper

To serve: Baby potatoes and salad or your favourite seasonal vegetable

Set the grill to high.

To cook the pollock: Line a grill tray with tinfoil and brush with a little oil. Place the pollock fillets, skin side down on the foil, then brush the fillets with the butter and season with a little salt and freshly ground black pepper. Grill for 5 to 7 minutes, depending on how thick the fillets are.

To prepare the beans and peppers: Meanwhile, heat a tablespoon of oil in a frying pan over a medium heat. Add the onion and red pepper and cook for 2-3 minutes to soften. Then add the garlic, chilli flakes and capers and
cook for a further 2 minutes. Add the beans and cook for 3 minutes or until heated through. Season and taste. Remove from the heat, cover and keep warm.

Combine the dressing ingredients.

To serve: Stir the dressing through the bean mixture and divide between 4 plates. Place the pollock fillets on top, sprinkle over the sumac and serve with the lemon wedges, potatoes and salad or vegetables.