Mark Hix’s Fillet of Pollack with sea spinach

This quick recipe only uses a handful of ingredients to create a deliciously fresh dish.

Plate with fillet of pollack with sea spinach

Mark Hix

Novice Kitchenhand

Skill level


Cooking time

Quick and easy


Serves 4

  • 4 skinless and boneless fillets of pollack, weighing about 180-200g each
  • A handful or two of sea spinach leaves, washed and dried
  • Sea salt and freshly ground white pepper
  • 2-3 tablespoons of rapeseed or olive oil, or more if you wish


  1. Heat a non stick frying pan with a little of the oil, season the fillets and cook them on a medium to high heat for 2-3 minutes on each side, depending on the thickness of the fillets and giving them a bit of colour.
  2. Meanwhile bring a pan of lightly salted water to the boil and blanch the spinach for 30 seconds then drain.
  3. Transfer the fish onto warmed serving plates then scatter the spinach around the fish and spoon over a little more oil and serve.
Recipe supplied by Mark Hix

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