Kevin Dundon - Great Family Food

The lemon-scented potatoes flavoured with thyme make a perfect accompaniment to this delicious fish dish. Now that cod populations have been over-fished, pollock makes a good sustainable alternative.

30g/1 1/ 2oz/generous 1/ 4stick butter

110g/4oz/generous 2/ 3cup plain flour

4 fillets of pollock (5oz/150g each)

salt and freshly ground black pepper

Lemon-scented Potatoes:

50g/2oz/ 1/ 2stick butter

2 tsp sunflower oil

12 baby potatoes, sliced 5mm/ 1/ 4in thick

1/ 2onion, peeled and thinly sliced

1 lemon, zested and cut into wedges

4-5 fresh thyme sprigs

1Preheat the oven to 190°C/375°F/Gas Mark 5.

2Heat the butter in a large ovenproof pan over a medium heat. Put the flour in a medium bowl and season with salt and pepper. Add a fish fillet to the bowl and turn in the flour until coated on all sides—this gives a nice crust to the fish at a later stage. Repeat with the other fillets. Put the coated fish in the hot pan and fry flesh-side down until sealed on each side, then transfer the pan to the oven for 10-12 minutes, depending on the thickness of the fish.

3Meanwhile, prepare the potatoes. Heat the butter and oil in a large saucepan set over a medium heat, add the sliced potatoes and pan-fry gently on both sides, then reduce the heat to low. Add the onion, lemon wedges, zest and thyme and fry for 5-6 minutes, or until the potatoes are cooked and the onions have softened.

4To serve, arrange the potatoes on a large serving platter, pile the fish pieces on top and place the pan-roasted lemon wedges beside the fish. This is great with buttered French beans.

These tasty fish rolls make an ideal dish for a dinner party—they look very impressive but are quite easy to make. A piping bag will give the filling a really professional finish, but a spoon works just as well. I like to serve these fillets with pasta and salsa verde (see page 135).

6 large fillets of sea bass (175g/6oz each), skinned

250g/9oz salmon, diced

2 tsp torn fresh basil

25g/1oz/ 1/ 2cup fresh breadcrumbs

1 shallot, peeled and very finely chopped

1 large free-range egg white

2 tbsp pouring cream

salt and freshly ground black pepper

1Place each fillet of sea bass between two sheets of clingfilm and use a rolling pin to flatten them out quite gently, making sure that you do not break the flesh of the fish; otherwise it will be difficult to stuff. Leave the flattened fish between the clingfilm and store in the refrigerator until required.

2Meanwhile, prepare the salmon mousse. Place the diced salmon, torn basil, breadcrumbs, shallot, egg white, cream and seasoning in a food processor. Blitz for just over 1 minute, or until you have a puréed but still coarse consistency. Transfer the fish mousse to a piping bag in order to stuff the sea bass. If you don’t have one, you can spoon the mixture instead.

3Unwrap the sea bass, then lay each fillet flat on a fresh sheet of clingfilm. Season with salt and pepper. Pipe or spread the mousse evenly over the fillets, then carefully roll up or fold over (depending on the size of your fillets) to enclose the stuffing. Wrap up tightly in the clingfilm to make a sausage or cylindrical shape out of the fish. Tie the clingfilm at both ends to keep the cylindrical shape. Wrap the clingfilm parcel in a layer of tin foil and seal at both ends. Allow the fish parcels to rest in the refrigerator until required.

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