Pan-fried wild Alaska pollock with crunchy lemon and parsley breadcrumbs, chorizo and buttered baby leeks
This tasty wild Alaska pollock dish with spicy Spanish chorizo and sweet, buttered baby leeks is both delicious and wonderfully simple to make. First, fry pollock fillets and leeks in butter and chorizo in hot oil, then serve with lemon and parsely breadcrumbs and a drizzle of chorizo oil. Delicious, natural and sustainable!
Sustainable Alaska pollock is a great eco-conscious seafood choice and available frozen all year round. Alaska’s long-term dedication to sustainability began over 50 years ago in the State constitution and has ensured continuous, wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations.
 Serves 4
- 25g butter
- 4 x 150-200g Alaska pollock fillets, seasoned with salt and pepper
- 8 baby leeks, trimmed
- 1 tbsp olive oil
- 100g chorizo, sliced
- 1 lemon
- Salt and black pepper
Breadcrumbs
- 4 tbsp olive oil
- 1 clove garlic, crushed
- 60g dry white breadcrumbs
- Finely grated zest of 2 lemons
- 1 tbsp chopped parsley
Method
- To make the breadcrumbs, heat the olive oil in a frying pan and add the garlic. Cook until the garlic just starts to colour and then add in the breadcrumbs and lemon zest. Remove from the heat
- Melt the butter and add the pollock fillets. Cook for 2 minutes a side. Add the leeks half way through
- At the same time, fry the chorizo slices in 1 tbsp hot oil for 1-2 minutes, reserve the oil
- Reheat the breadcrumbs if they have cooled and then stir in the chopped parsley
- Serve the pollock fillets with a spoonful of breadcrumbs, baby leeks, chorizo, a drizzle of chorizo oil and a squeeze of lemon juice
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