Crispy Pollock with Ginger Cabbage Slaw

Pan-fried pollock with a crunchy, tangy red cabbage slaw dressed with ginger and sesame.

Servings: 2 | Prep: 15 min | Cook: 20 min | Calories: 380 per serving

Ingredients

Fish

• 2 alaska pollock fillets (thawed)
• 2 tbsp flour (for dredging)
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp grapeseed oil or neutral oil

Ginger Cabbage Slaw

• 1/4 head red cabbage, thinly sliced
• 1 carrot, julienned or grated
• 2 green onions, sliced
• 1 tbsp fresh ginger, grated (from frozen works great)
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar or honey

Garnish

• Sesame seeds
• Chili flakes (optional)

Instructions

1. Make slaw dressing: Whisk together ginger, rice vinegar, soy sauce, sesame oil, and sugar in a large bowl.

Fish Tacos with Cabbage Slaw

Crispy pan-fried white fish in warm tortillas with a crunchy lime-dressed cabbage slaw and smoky chipotle crema. Fast, fresh, and deeply satisfying.

Servings: 2 | Prep: 20 min | Cook: 10 min | Calories: 480 per serving

Ingredients

Fish

• 300g white fish fillets (pollock, haddock, or cod)
• 2 tbsp white flour
• ½ tsp cumin
• ½ tsp smoked paprika
• ¼ tsp chili flakes
• Salt and pepper
• 2 tbsp grapeseed oil or olive oil

Cabbage Slaw

• 200g white cabbage, finely shredded
• 1 small carrot, julienned or grated
• 2 spring onions, thinly sliced
• Juice of 1 lime
• 1 tbsp olive oil
• Pinch of salt and sugar
• Small handful of fresh cilantro, chopped

Chipotle-Lime Crema

• 3 tbsp sour cream or crème fraîche
• 1 tsp chipotle paste or ½ tsp smoked paprika + dash of cholula
• Juice of ½ lime
• Pinch of salt

To Serve

• 6 small corn tortillas (or wheat tortillas)
• 1 lime, cut in wedges
• Pickled jalapeños (optional)
• Extra cilantro
• Cholula hot sauce

Instructions

1. Make the slaw: Toss shredded cabbage, carrot, and spring onions with lime juice, olive oil, salt, and a pinch of sugar. Add cilantro. Set aside to soften while you cook the fish.

Tender pollock with a sweet and savory miso glaze, served over garlicky sautéed kale. This Japanese-inspired dish is light, healthy, and bursting with umami flavor.

Ingredients

Miso Glaze

• 2 tbsp white or red miso paste
• 1 tbsp soy sauce
• 1 tbsp mirin or rice vinegar
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 1 tsp grated fresh ginger (or frozen ginger)
• 1 clove garlic, minced

Fish

• 2 Alaska pollock fillets (~150g each)
• 1 tbsp neutral oil (vegetable or canola)
• Salt and pepper
• Sesame seeds for garnish

Garlicky Greens

• 150g kale, stems removed, roughly chopped
• 2 cloves garlic, thinly sliced
• 1 tbsp olive oil or butter
• Pinch of chili flakes
• Salt
• Splash of water or broth

To Serve

• Steamed jasmine rice
• Lime wedges
• Sliced green onions (optional)

Instructions

1. Make the glaze: In a small bowl, whisk together miso, soy sauce, mirin, honey, sesame oil, ginger, and garlic until smooth. Set aside.

Crispy-skinned cod with caramelized Brussels sprouts and a bright lemon butter sauce. A simple, elegant winter meal that celebrates seasonal produce.

Ingredients

For the Brussels Sprouts

• 400g Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper
• 2 cloves garlic, minced
• Zest of 1 lemon

For the Cod

• 2 cod fillets (~150g each), skin on
• Salt and pepper
• 1 tbsp olive oil
• 2 tbsp butter
• Juice of 1 lemon
• Fresh parsley, chopped
• 1 tbsp capers (optional)

To Serve

• Baby potatoes or crusty bread
• Lemon wedges

Instructions

1. Roast the Brussels sprouts: Preheat oven to 220°C. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet cut-side down. Roast for 20-25 minutes until golden and crispy.

Red Lentil Soup with Fish

A warming Scandinavian soup with sweet root vegetables, red lentils, and tender white fish. Brightened with fresh citrus and parsley.

Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 420 per serving

Ingredients

Soup Base

• 1/2 onion, chopped
• 6 carrots, peeled and cut into rough chunks
• 3 parsnips, peeled and cut into rough chunks
• 1 tbsp olive oil
• 150g red lentils
• 400ml boiling water (or vegetable stock)
• Salt and pepper to taste

Fish & Garnish

• 400g white fish (cod, pollock, haddock, or similar), boneless
• 1 limequat or kumquat (or use zest and juice of 1/2 lime)
• Fresh parsley, finely chopped

Instructions

1. Prep vegetables: Peel and chop onion. Peel carrots and parsnips, and cut them into rough chunks.

Steamed Haddock with Romesco & Sautéed Cabbage

Gently steamed haddock served with a rich Catalan romesco sauce and garlicky sautéed cabbage with bacon. The smoky, nutty romesco brings everything together.

Servings: 2 | Prep: 20 min | Cook: 25 min | Calories: 490 per serving

Ingredients

Romesco Sauce

• 2 red bell peppers, halved and seeded
• 50g almonds or hazelnuts (or a mix)
• 2 cloves garlic, unpeeled
• 2 medium tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp sherry vinegar or red wine vinegar
• 1 tsp smoked paprika
• ¼ tsp chili flakes
• Salt to taste

Fish

• 2 haddock fillets (~150g each), skin-on or skinless
• Salt and pepper
• Juice of ½ lemon

Sautéed Cabbage

• ⅓ head cabbage, cored and shredded
• 100g bacon strips (from freezer, thawed)
• 2 cloves garlic, sliced
• 1 tbsp olive oil
• 1 tbsp capers, drained
• Handful of olives, roughly chopped
• Salt and pepper
• Squeeze of lemon

Garnish

• Fresh flat-leaf parsley, chopped

Instructions

1. Roast romesco ingredients: Preheat oven to 200°C. Place pepper halves (cut side down), tomato halves, and unpeeled garlic cloves on a baking tray. Drizzle with 1 tbsp olive oil. Roast for 20 minutes until peppers are charred and blistered. Spread almonds on a separate small tray and toast in the oven for the last 5 minutes.