Serves 4

With cod stocks depleting, I've found pollack to be a quality eating fish. Big ones are far superior to smaller ones, and have large-flaked flesh. Look out for thick fillets and be surprised by the flavour and texture. Or you could use other firm white fish such as saithe and turbot.

With cod stocks depleting, I've found pollack to be a quality eating fish. Big ones are far superior to smaller ones, and have large-flaked flesh. Look out for thick fillets and be surprised by the flavour and texture. Or you could use other firm white fish such as saithe and turbot.

4 thick pollack loin portions, boned and skinned, each about 160-175g
A good knob of butter

for the parsley sauce

A good knob of butter
2 shallots, finely chopped
2 tbsp white wine
150ml fish stock, click here for fish stock recipe (or a quarter of a good-quality fish stock cube dissolved in 150ml hot water)
400ml double cream
2tbsp chopped parsley
Sea salt and freshly ground white pepper

Melt the butter in a heavy-based pan and cook the shallots over a low heat for about 1 minute, until soft. Add the wine and stock, and simmer until reduced to about a tablespoon. Add the cream and simmer until reduced at least by half and the sauce is thick. Add the parsley and simmer for a minute or so to infuse. Season.

Meanwhile, preheat the oven to 200C/gas mark 6. Season the fillets with salt and freshly ground white pepper, and put them in an ovenproof dish. Rub with butter and bake for 10-15 minutes. Remove and drain on kitchen paper, then serve with the sauce spooned over them and with steamed spinach.

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