Development chef and food photographer, James Strawbridge is working with W Stevenson, whose core fleet of beam trawlers lands fish daily into Newlyn Harbour, in order to promote south west fish and its use in easily accessible recipes.
4 pollack fillets
Portion of slaw
4 slices of tomato
4 ciabatta rolls
1tbsp olive oil
2 tbsp Cornish sea salt crystals
1tsp Lemon pepper seasoning
Lime to garnish
Cure your fish for at least an hour before cooking for best results. To do this, sprinkle your pollack with sea salt crystals and leave in the fridge to cure for 1-2 hours.
Then, prepare your fish by running under cold water to rinse off the salt and pat dry.
Heat a ridged, cast iron skillet or frying pan and drizzle your fish with olive oil and a pinch of lemon pepper for flavour.
Sear on the hot griddle for 3 minutes on each side trying to not move the fish too much. It will be cooked when it starts to flake but is slightly opaque.
Serve in a toasted bun with slaw, salad and pickles.
The lemon pepper works well with pollack and a slice of lime to squeeze on before you serve.