The Sea And Me

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 Keeping My Mind. I’ve been out at sea for the past 15 years now; it’s all I do. I wait for the tide to rise high enough to get the boat out of the Scottish harbour, travel five miles out into the North Sea (the most treacherous sea in the world), and then drop my anchor and grab about three hours of sleep. Of course, I check the weather beforehand, and as much as I try to be careful, the weather can change on a whim. I wish I didn’t have to sleep, but everyone knows that’s impossible. It can be even more dangerous when you’re asleep, not just because the weather can change suddenly, but also because fishing trawlers have a nasty habit of catching fire. There’s a mountain of electrical cabling mixed with a fuel tank containing 2000 litres of diesel, plus other hazards that I won’t bore you with being on board. This is a video I took not long ago, it was of a trawler on fire close to me. So yes, it is the most dangerous job in the world, just one wrong step and it's game over! Yet,...
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Butter Roasted Pollock with Lemon Beans & Crispy Capers *North Sea Recipe*

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Light, elegant and full of flavour, a modern way to cook beautiful pollock

Pollock is often overlooked, but treated well it’s delicate, flaky and incredibly tasty. In this dish it’s gently roasted in butter, served over warm lemony beans and finished with crispy capers for salty crunch. Simple ingredients, big reward.




✅ Why This Recipe Shines

  • Pollock stays moist and flaky

  • Butter and lemon lift the natural sweetness

  • Crispy capers add an unexpected twist

  • Quick enough for midweek, elegant enough for guests

🛒 Ingredients (Serves 2)

  • 2 pollock fillets

  • Salt and black pepper

  • 40g butter

  • 1 tbsp olive oil

  • 1 garlic clove, finely sliced

  • Zest and juice of ½ lemon

  • 1 tin cannellini or butter beans, drained

  • 2 tbsp capers, drained and dried

  • Fresh parsley

🔪 Step-by-Step Instructions

1️⃣ Crisp the capers

Heat olive oil in a pan and fry capers for 1–2 minutes until crisp. Remove and set aside.

2️⃣ Warm the beans

In the same pan, add garlic and butter beans. Warm gently with lemon zest and juice. Season lightly.

3️⃣ Cook the pollock

Season fish well. Melt butter in a frying pan and cook pollock for 2–3 minutes per side until just flaky.

4️⃣ Serve

Spoon lemon beans onto plates, top with pollock, scatter over capers and parsley.

🍽️ Serve With

  • Crusty bread

  • Steamed greens

  • A crisp white wine




About Me


Scotland, United Kingdom Scotland, UK

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