Pollack with Fennel

To accompany: Kerner

Haddock or ling can be substituted for pollack.
(Serves 4)


*Pepper (halve quantity) can be substituted for mustard but the latter giver a more rounded flavour.


  1. Place pollack fillets lengthways in a casserole dish.
  2. Prepare vegetables.
    • Fennel: trim and remove outer leaves, also core if tough; slice downwards.
    • Carrot: peel and cut into thin wedges.
    • Pepper: core, remove seeds and slice into rings.
    • Garlic: peel and slice thinly.
    • Peas and/or beans: pod or slice as approriate; must be younger and tender; frozen (unthawed) can be used if fresh unavailable; the 3oz refers to prepared weight of vegetables.
  3. Fry fennel briskly in oil for about 5 minutes.
  4. Add fennel seeds, mustard, garlic and carrot and fry more gently for a further 5 minutes.
  5. Pour in liquid, add herbs.
  6. Bring to boiling point, simmer for 2-3 minutes.
  7. Add orange or yellow pepper.
  8. Scatter peas and/or beans over the fish.
  9. Pour over the fillets and cook, uncovered, in a hot oven (Mark 5/190C/375F) for 15-20 minutes; fennel should be slightly browned and fish cooked. Do not allow dish to dry out - there should be a small amount of liquid to be served with the fish and vegetables.
Serve with braised potatoes and grilled tomatoes.