• 4 pollock fillets
• 1/3 cup white wine
• Olive oil and salt
• Zest of ½ lemon
• 2lbs yukon gold potatoes
• 2 tablespoons butter
• 1/3 cup whipping cream
• 1 onion, sliced
• 2 cups cabbage, sliced
- Cook the potatoes in a pot of salted boiling water, until tender when inserted with a knife. Remove from water and peel (not shown in video). Place potatoes back into the empty pot, and add the butter, whipping cream and ½ teaspoon of salt.
- Heat gently until warmed through, then mash. Use a hand blender for a smoother consistency, and add a touch of cream to adjust consistency if desired.
- Heat a large frying pan on high heat. Once hot, add a splash of olive oil along with the onions and cabbage. Season with a touch of salt, and cook for 4-5 minutes, tossing frequently until cabbage and onions have browned nicely and softened. Remove from heat and keep warm.
- Heat a large frying pan on medium-high heat. Cover the bottom of the pan first with a sheet of tin foil, then parchment paper. Drizzle the paper with olive oil and the white wine, then lay down your pollock fillets.
- Season each fillet generously with salt, and top each one with a few pieces of lemon zest.
- Cook fish for 5 minutes, until flesh has gone white and flaky. Flip and cook on second side for 30 seconds, then serve immediately with the potatoes and cabbage.