Name: Isles Of Scilly Pollock With A Bean & Tomato Stew
Prep time: 20 min
Cook time: 25 min
Yield: 4
Ingredients: 4 x 150g/5oz pollock fillets, skin on; Sea salt and freshly ground black pepper; 50g/2oz salted butter; For the stew; 1 tbsp olive oil; 2 cloves garlic, peeled and sliced; 1 shallot, peeled and diced; 1 small fennel bulb, halved lengthways, one half diced and the other half thinly sliced; 12 cherry tomatoes, halved; 2 large heritage tomatoes, diced; 50g/2oz Sunblush sun-dried tomatoes in oil, chopped; 50ml/2fl oz dry white wine; 1 x 400g can haricot beans, drained; Small handful of rock samphire; Small handful of sea beets or baby spinach; 15g/½oz salted butter

VMG Recipes