Pollack with Fennel

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

Ingredients:

• pollack fillets, 1½-2lb
• fennel bulbs, (3)
• carrot, large, (1)
• orange or yellow pepper, (1)
• peas, french and/or broad beans, 3oz
• garlic clove, (1)
• ¼ pint fish stock, white wine (Kerner) or water
• bay leaf, (1)
• tarragon; fresh, ½ tsp or dried, ¼ tsp (flat)
• fennel seeds, 1 tsp
• yellow mustard seeds*, coarsely ground, ¾ tsp
• butter or oil

Method:

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 5/190°C/375°F) 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.

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