Lemon pollock with salad

A wonderfully light and deliciously fresh main course – perfect for the summer! Bon appétit!

For 2 servings

approx. 40 minutes


1. Preheat oven to 175 degrees centigrade (fan-assisted not recommended). Mix together 1 tablespoon of SICILIA lemon juice, 2 tablespoons of olive oil, and some salt and pepper. Rub the fish fillets with the olive oil mixture and place in an ovenproof dish. Cover with aluminium foil. Cook in a hot oven in the lower third of the oven for 18-20 minutes.
2. Peel the potatoes and dice them (approx. 1 cm cubes). Fry in a little hot olive oil in a covered pan for 10-12 minutes until golden brown, then add salt. Wash and spin the lamb’s lettuce dry. Slice the courgette and sauté briefly in hot olive oil. Wash the pepper and cut into strips.
3. Pluck the dill, chop finely, then mix together with the remaining SICILIA lemon juice, 2 tablespoons of olive oil, 3 tablespoons of water, honey, and a little salt and pepper. Arrange the lamb’s lettuce, courgette and fish on a plate. Add the potatoes and peppers to the vinaigrette and spread over the lettuce immediately. Garnish with cress.
4. If you can’t find fresh pollock, frozen works just as well – preferably organic (e.g. bearing the MSC label, so caught by sustainable means). To defrost, place the fish in cold water while still in the packaging and leave to thaw for about 30 minutes.
Amount Ingredients
4 tbsp SICILIA lemon juice
2 (approx. 150 g each) pollock fillets
400 g waxy potatoes
250 g lamb’s lettuce
1 courgette
1 red pepper
4 stalks of dill
1 tsp honey
Olive oil
Cress for garnishing