Butter Roasted Pollock with Lemon Beans & Crispy Capers *North Sea Recipe*

 

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.

Buy Fresh Pollock From Our Boat

✅ 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

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🛒 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

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🔪 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.

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🍽️ Serve With

• Crusty bread

• Steamed greens

• A crisp white wine

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