- 3 tbsp sesame seeds
- 2 pollock fillets
- 2 tbsp tamari
- 1 orange
- A thumb of ginger
- 2 star anise
- 2 carrots
- 2 salad onions
- A handful of chervil
- 400ml cold water
- Sea salt
- Plate
- Baking tray
- Pan
- 1.
Heat your oven to 200°C/Fan 180°C/ Gas 6. Sprinkle 3 tbsp sesame seeds onto a plate. Add a good pinch of salt. Rinse your pollock. Roll through the sesame seeds, coating as much of the fish as possible. Set on a baking tray.
- 2.
Add 2 tbsp tamari and the zest and juice of your orange to a large pan. Peel your ginger and cut into julienne strips. Do the same to your carrots. Thinly slice your salad onions.
- 3.
Add all the prepped veg and 2 star anise to the pan with a pinch of salt. Pour in 400ml cold water. Bring to the boil. Lower the heat and leave to simmer.
- 4.
Pop your fish in the oven. Cook for 8-10 mins or till the sesame seeds are golden and the fish is just cooked through. Continue simmering your broth as the fish cooks.
- 5.
Roughly chop your chervil. Spoon the broth into bowls. Scatter over most of the chervil . Perch the fish on top. Garnish with the reserved chervil and serve straight away.