Pollock with sea spinach and chanterelles

Ingredients

Fish & Shellfish

  • 2 pollock fillets, (Mark uses Lyme Bay pollock)

Fruit & Vegetables

  • 1 handful of sea beet, also known as sea spinach
  • 1 handful of chanterelles

Dairy

  • unsalted butter, for cooking

Oils & Vinegars

  • rapeseed oil, for frying (Mark uses Hillfarm rapeseed oil)

Store Cupboard

  • sea salt
  • pepper