Grilled Pollack with Buttered Sea Vegetables
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Total: 40 mins
Barley provides a nutty base for a buttery mix of pan-fried seasonal coastal sea veg and kale leaves, topped with flaky fillets of char-grilled sustainable pollack.
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690 kcal
(per portion)
Ingredients you'll need
  • 2 red onion
  • 2 garlic clove
  • 90g butter
  • 300g pearl barley
  • 2 vegetable stock cube
  • 400g kale
  • 160g wild coastal mix
  • 4 pollack fillets
  • 2 lemon
From your kitchen
  • 350ml boiling water
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
You'll need
  • Small pan with lid
  • Frying pan
  • Baking tray
Step by step this way
  • 1.

    Fill your kettle and boil it. Pour the pearl barley into a small pan. Crumble in the stock cube. Pour in 350ml boiling water and stir well. Bring to the boil, then cover the pan with a lid and reduce to a simmer. Cook for 20-25 mins, till the barley is tender with a slight bite.

  • 2.

    Meanwhile, peel the red onion and thinly slice it. Peel the garlic and crush or finely chop it. Trim any woody ends and cores off the kale leaves and finely shred them. Give the wild coastal mix a good rinse – see our tip for how to prep the different sea veg for cooking.

  • 3.

    Add the butter to a frying pan and warm to a medium heat. Add the onion and garlic, and a pinch of salt and pepper. Fry for 5 mins, stirring often, till slightly softened.

  • 4.

    Warm your grill to high. Pop the pollack fillets onto a baking tray and rub with 1 tbsp oil and some seasoning. Slide the fish under the grill and cook for 5-6 mins, till flaky and a little charred.

  • 5.

    While the fish cooks, stir the kale and sea vegetables into the frying pan. Cook for a further 5 mins, till the greens are tender. Squeeze in the juice from half the lemon and stir well.

  • 6.

    Divide the barley between 2 warm plates and top with the buttery greens and their sauce. Arrange the grilled pollack fillets on top and serve with wedges of the remaining lemon for squeezing.

  • Tip

    What the wild things are
    Your wild coastal mix is a fabulous assortment of freshly foraged sea veg, some of which will need a little extra prep before you simmer them. Sea purslane (long flat leaves on woody stalks) – pluck off the leaves, discarding the stalks. Sea spray (needle-like leaves on woody stems, a bit like rosemary) – strip the leaves, discarding the stems. Marsh samphire (succulent fronds, look like tiny asparagus) – trim off any rooty bases with a knife.

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