Pan fried pollock with ham and wild garlic

A delicious recipe for a fishy supper

Published: April 25th, 2018 at 3:38 pm
  • A little tricky
  • Serves 2

This recipe should appeal to those of you with a passion for fish cookery and the occasional woodland forage. I love using air-dried ham, which we make regularly at River Cottage, or you could use free-range or organic bacon.


  • 2 x 150g each Pollock fillets, keep the skin on
  • 4 Thin slices of air-dried ham
  • 1 small bunch of wild garlic leaves
  • 15g Butter
  • 1tbsp Olive oil
  • Salt and freshly ground black pepper


  • STEP 1

    Heat a medium sized nonstick pan over a medium-high heat. Add the butter and oil. Season the fish with salt and pepper. When the butter is bubbling, add the fish, skin-side down. After a minute or so, tear the ham into pieces and fry for a minute or two, moving it around the fish as it sizzles. Now roughly chop the garlic leaves and add these, too.

  • STEP 2

    They will wilt in the buttery juices quite quickly. Use a spatula to turn the fish and cook for one more minute on the other side, or until it is just cooked through. You can tell that it’s ready by pushing a knife into the thickest part of the fillet and making sure the fish flakes apart.

  • STEP 3

    Bring the fish to the table with some early new potatoes, a good salad and some fresh bread.


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