Grilled Pollack with Buttered Sea Vegetables

Cooking time
Serves2 people
Grilled Pollack with Buttered Sea Vegetables

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.


  • 150g pearl barley
  • 1 vegetable stock cube
  • 350ml boiling water
  • 1 red onion
  • 1 garlic clove
  • Sea salt
  • Freshly ground pepper
  • 45g butter
  • 200g kale
  • 80g wild coastal mix
  • 2 pollack fillets
  • 1 tbsp olive oil
  • 1 lemon
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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.
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