Pollock with Leeks & Soft Herbs

Preheat the oven to 200°C (Gas Mark 6), and fill and boil your kettle. Tip the flour on to a large plate, season with a few grinds of the pepper mill and a generous pinch of salt, then put the fish fillets on to the plate one at a time and dredge with the flour until lightly coated on both sides. Put the floured fillets on a clean plate and set aside.

Place a large saucepan over a medium heat and add 2tbsp of olive oil. Add the leeks and a pinch of salt, then lower the heat a little and cook gently, stirring from time to time, until the leeks are soft (about 10 minutes). Next, make the stock with hot water from the kettle, add it to the pan and turn the heat up to medium. Let the stock bubble away, stirring every so often, until the liquid has reduced by about half. Take the pan off the heat and stir in the mustard and the crème fraîche. Check you’re happy with the seasoning, then put a lid on the pan to keep it warm while you cook the fish.

Next, place a large oven-proof pan over a medium-high heat and add a tablespoon of olive oil. Put the fillets in the pan, flesh-side down, and cook for about three minutes, or until golden. Turn the fish over, then put the pan into the hot oven and cook for a further 3-4 minutes until cooked through and nicely flaky. When the fish is nearly ready, warm the leeks up if needed, then stir in the fresh herbs, reserving a few of the chopped leaves. Divide the leeks between four plates, then sit a pollock fillet on top of each. Scatter over the reserved leaves and serve straight away.